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Alaska Salmon Croquettes

Alaska Salmon Croquettes
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Servings
4
Cook Time
6 min
Servings
4
Cook Time
6 min
Alaska Salmon Croquettes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
6 min
Servings
4
Cook Time
6 min
Instructions
  1. In a medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions, and mix well. Mix in drained salmon, then
  2. sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2- to 3/4-inch thick and 3 inches in diameter.
  3. Heat a nonstick skillet over medium-high heat and brush skillet with oil. Fry the salmon cakes for about 2-1/2 to 3 minutes per side. Cakes
  4. should be crisp and golden on the outside and still moist on the inside. Serve with Yogurt Dill Sauce.
  5. Cooks tips: For a crunchy coating, lightly dust salmon cakes with fine cornmeal before frying. For an appetizer, form cakes into 12 small
  6. portions and dollop with a little sauce.
  7. Yogurt Dill Sauce
  8. Prep Time: 5 minutesMakes about 3/4 cup
  9. 1/2 cup nonfat yogurt
  10. 1-1/2 teaspoons finely minced fresh garlic
  11. Salt and pepper
  12. 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  13. 1/4 cup grated, and squeezed dry, cucumber
  14. Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
  15. Nutrients per serving: 217 calories, 8g total fat, 2g saturated fat, 34% calories from fat,112mg cholesterol, 27g protein, 8g carbohydrate,
  16. 0.5g fiber, 897mg sodium, 320mg calcium and 1800mg omega-3 fatty acids.
  17. Traditional Alaska Salmon Croquettes
  18. 1 can (14.75 oz.) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
  19. 1/4 cup plus 2 Tablespoons fat-free or low-fat mayonnaise, divided
  20. 1/4 cup dry bread crumbs
  21. 1/4 cup chopped green onions
  22. 1 egg white
  23. 1 Tablespoon lemon juice
  24. 1 teaspoon Cajun, Creole or blackened seasoning mix or seasoned salt
  25. 2 teaspoons butter
  26. 1 teaspoon Dijon-style mustard
  27. Lemon wedges
  28. In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well; shape
  29. into four 1/2-inch thick patties. Melt butter in a large nonstick skillet over medium heat until hot. Add salmon croquettes; cook 3 to 4
  30. minutes per side or until golden brown. Meanwhile, combine remaining 2 tablespoons mayonnaise and mustard. Serve sauce and lemon wedges
  31. with croquettes.
  32. Baked Version: Place patties on spray-coated baking sheet. Bake at 425F for 15 minutes, turning after 8 minutes.
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