Tuesday, April 26, 2011

Salmon Croquettes

We really didn't have any plans for Easter this year.  In fact, I didn't even think about what we were going to eat until I was at Trader Joe's the day before.  We didn't decide to have a picnic until we got home from church.  This recipe was really easy to throw together, and easy to modify to my available ingredients.  The original recipe used cracker crumbs and Dijon Mustard instead of bread crumbs and pesto mayo.

Salmon Croquettes

2-6oz cans Pink Salmon, drained
1/2 cup bread crumbs, toasted
2 egg whites
1/4 cup finely chopped shallots or onion
1/2 teaspoon pesto
1/2 teaspoon mayonaise
Olive oil for frying

Separate the chunks of salmon with your fingers and let fall into a bowl.  Add bread crumbs, egg whites, shallots, pesto and mayo.  Stir or mush until well mixed.

Form into 4 patties.  These can be refrigerated to cook later, if you wish.

In a small skillet over medium heat, heat oil.  Cook patties until browned on each side, about 7 minutes.  Place on a bed of baby spinach and top with a dollop of pesto and mayo on each.

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