Sunday, October 9, 2011

Salmon Chanted Evening - Salmon Croquettes

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.

Salmon Croquettes
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.

Remove the pan from the heat, slide the Salmon fillet into the boiling liquid, skin side down.

Cover and let it just hang out and gently cook for 10 minutes.

Carefully remove the salmon from the hot liquid with a spatula.

OK, now to make the actual croquettes. (you can skip this first step and use 8 oz of boneless, skinless canned salmon)
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.

Mix these until just combined, then cover and refrigerate for 30 minutes.

Spoon some of the salmon mixture into a 1/3-cup measuring cup and pack it with your hands.

Unmold and press gently with your hand to form a 2"-wide patty, then transfer the patty to a baking sheet lined with waxed paper.

Repeat to make an additional 5 patties.
Cover again, and refrigerate 7 hours or overnight.

Add enough oil to a 12" skillet to reach a depth of about 1/2" and heat over medium-high heat until oil registers 325° on a deep-fry thermometer.

Using a metal spatula, gently transfer the patties to skillet and cook.....

flipping once with the spatula, until golden brown, about 5 minutes total (2 1/2 min per side).

Transfer croquettes to a paper towel–lined plate and allow to drain briefly.

Serve with Aioli or Roasted Garlic/Lemon/Chervil Mayonnaise.


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