jmcquown wrote:
> Please share with me your favourite recipes for Salmon Patties/Croquettes.
> Bolivar gave me a recipe for croquettes last month which I have not tried
> yet; he was still trying to settle on a sauce. IIRC he baked them in fish
> shaped cast iron "muffin moulds" which sounded like fun!
>
> BTW, to my mind they are "croquettes" if they are sauced, patties if they
> are not. I'd prefer oven-baked or lightly oven-fried (i.e. brush some oil
> on the baking pan as opposed to pan-fried in oil). But I'm asking for your
> fav's so anything goes 
>
> Jill
>
>
Although these are fried in oil, the amount of oil used is truly up to
each person. I use minimal oil and non-stick surface. They are the
"house" patties. It helps to have a steady supply of fresh salmon in our
neighborhood.
* Exported from MasterCook *
Pan-Fried Fresh Salmon Cakes
Recipe By : Cooks Illustrated
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Fish
Lunch Main Dish
Sandwich Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds salmon fillet
1 slice high-quality white sandwich bread -- such as
Pepperidge
Farm,
crusts removed and white part chopped
very fine (about 5 tablespoons)
2 T mayonnaise
1/4 cup finely grated onion
2 T. chopped fresh parsley leaves
3/4 t salt
1 1/2 T. juice from 1 lemon
1/2 cup all-purpose flour
2 large eggs
1 1/2 t. plus ˝ vegetable oil
1/4 cup plain dried bread crumbs -- preferably panko
1. Locate and remove any pin bones from salmon flesh. Using sharp
knife, cut flesh off skin, then discard skin. Chop salmon flesh into
1/4 to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion,
parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup
portion salmon mixture from bowl and use hands to form into a patty
measuring roughly 2-1/2 inches in diameter and 3/4 inch thick; place on
parchment-lined baking sheet and repeat with remaining salmon mixture
until you have 8 patties. Place patties in freezer until surface
moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat
eggs with 1-1/2 teaspoons vegetable oil and 1-1/2 teaspoons water in
second pie plate or shallow baking dish, and spread bread crumbs in a
third. Dip chilled salmon patties in flour to cover; shake off excess.
Transfer to beaten egg and, using slotted spatula, turn to coat; let
excess drip off. Transfer to bread crumbs; shake pan to coat patties
completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet
over medium-high heat until shimmering but not smoking, about 3 minutes;
add salmon patties and cook until medium golden brown, about 2 minutes.
Flip cakes over and continue cooking until medium golden brown on second
side, about 2 minutes longer. Transfer cakes to plate lined with paper
towels to absorb excess oil on surface, if desired, about 30 seconds,
and then serve immediately, with the creamy lemon herb dipping sauce, if
you like.
Creamy Lemon Herb Dipping Sauce
Makes generous 1/2 cup
1/2 cup mayonnaise
2-1/2 T. juice from 1 lemon
1 T. minced fresh parsley leave
1 T. minced fresh thyme leaves
1 large scallion, white and green part, minced
1/2 t. salt
Ground black pepper
Mix all ingredients in small bowl; season to taste with ground black
pepper. Cover with plastic wrap and chill until flavors blend, at least
30 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : The key is the use of fresh, chopped salmon…and not overcooking the
cakes. A big wedge of lemon is the simplest accompaniment to salmon
cakes, but
if you decide to go with dipping sauce, make it before preparing the
cakes so the sauce flavors have time to meld. If possible, use panko
(Japanese bread crumbs).
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener