SALMON CROQUETTES

                     

Salmon croquettes are a Southern tradition.  I wanted to put a healthier twist on them, so I decided to use a beautiful piece of fresh salmon instead of the usual—canned salmon that most recipes call for.  I also wanted to give my family the opportunity to do a taste test of different cooking methods for the salmon croquettes.  I fried a few of the croquettes, some were baked and some were grilled.  I have to say they were all good, so it just depends on your personal preference.  So here it is—my recipe for healthier salmon croquettes.  Enjoy!

Ingredients:

Large fresh, wild salmon filet (deboned and with the skin off)

½ cup to 1 cup of panko bread crumbs (depending on size of filet)

1 egg

2 T. fresh dill, chopped

1 T. freshly squeezed lemon juice

Salt and pepper according to taste

Instructions:

*Cut salmon fillet into large chunks.  Blend  chunks in heavy duty blender  to form a course paste.  (PS. Clean and sanitize blender).

*Using a rubber spatula, scrape salmon paste into a mixing bowl.

*Add remaining ingredients to salmon and mix well.

*Form burger size (and shaped) croquettes from salmon mixture.

*Cook according to preference:  fried, baked (at 400 degrees on center oven rack) or grilled.

*Serve on buns with lettuce , tomato and sauce of your choice.