Fresh Salmon CroquettesBobby Deen, Food Network
Yield: 8 servings
2 slices day-old whole-wheat bread, cut into small pieces
1 tablespoon Cajun seasoning
3 tablespoons canola oil
1 rib celery, diced
1/2 small onion, diced
10 ounces fresh salmon fillet, skin removed, cut into cubes
2 tablespoons diced green onions
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg, beaten
- Pulse the bread in a food processor until finely ground to about 1 cup of bread crumbs.
- Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the celery and onions and cook until softened, 3 to 4 minutes. Set aside.
- Combine the salmon in a food processor along with half of the breadcrumbs, the onion and celery mixture, the green onions, mustard, salt, pepper and egg. Pulse until well combined, 15 to 20 times.
- Heat the remaining oil in a large skillet over medium heat. Form the salmon mixture into 8 small patties (about 2 tablespoons each) and dust with the remaining breadcrumbs. Cook until browned, 4 minutes per side.