If you are a salmon lover, then living in the Pacific Northwest is definitely to your advantage. It's a signature food here. OK, it's a little beyond that, it an institution. With all the Chinook (King), Coho (Silver) that comes from here and the Copper River coming out of Canada, it's no wonder... There is Sockeye (Red) and Keta (Dog Salmon - chum Salmon) too, but I personally don't really care for the overpowering fishiness of Sockeye and Keta always seems to have a squishy texture. I like Silverbrite too, but it can be a little bit of a crap shoot. Sometimes Silverbrite is a little too fatty, sometimes not fatty enough.
Sockeye makes for EXCELLENT smoked salmon though. I must admit that. The stronger flavor pairs well with the smoke.
But I am digressing.... This is one of the best ways I know of to showcase a delicious hunk of salmon (especially Coho) when you don't really want to sit and eat a chunk of fish for dinner. Crispy, delicate and delicious; Salmon simply adorn with shallot, green onion and panko. An excellent starter to be sure, though honestly, I think I could make a meal out of these babies.
For Salmon:4 cups Water
1/2 cup White Wine
8 Oz Salmon Fillet
1 TB Salt
1 TB Old Bay
For Croquettes:8 oz Cooked Salmon Fillet
1 tsp Old Bay seasoning
1/2 tsp Kosher Salt
1 cup Panko
2 TB Unsalted Butter, melted
2 Scallions, finely chopped
1/2 Shallot, finely chopped
1 Large Egg, beaten
Juice of 1/2 lemon
Peanut oil for frying
First, the Salmon must be cooked, so........
In a sauce pan, saute pan, or CorningWare Skillet, bring Water, Wine, Old Bay and Salt to a boil.
Break the salmon up into small pieces (be sure to remove any skin first) in a large bowl, then add the Old Bay, Kosher Salt, Panko, Butter, Scallions, Shallot, Egg, and Lemon juice.
Cover again, and refrigerate 7 hours or overnight.