Salmon Croquettes
Servings: 14 croquettes
Ingredients
- 1/2 pound wild-caught salmon
- 1 Tbs olive oil
- 1 Tbs butter
- 1 small white or yellow onion diced
- 1 large stalk celery diced
- 1/2 medium red bell pepper seeded and diced
- 1/4 tsp hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup breadcrumbs (or gluten-free breadcrumbs)
- 3 Tbs mayonnaise
- 3 Tbs Greek yogurt
- 1 Tbs Dijon mustard
- 2 large eggs
Instructions
- Preheat oven to 400 °. Line a baking sheet with parchment paper. Pat salmon dry with paper towels. Place on baking sheet, salt and pepper to taste, and bake for 10-15 minutes until opaque.
- Remove the skin from the salmon after it's baked.
- In a skillet, melt butter and olive oil. Once the pan is hot add onions, celery, bell pepper and cook partially covered for 8 minutes. Stir occasionally.
- Remove lid then add hot sauce, Old Bay seasoning, stir. Continue cooking for about 8 minutes, or until vegetables are softened. Stir occasionally.
- In a medium size bowl, flake the salmon and add the vegetables. Stir to combine.
- Mix together breadcrumbs, mayonnaise, Greek yogurt, Dijon mustard and eggs. Add mixture to the salmon and stir to thoroughly combine.
- Form salmon croquettes using a scant 1/4 of a cup. Place on a plate and chill in the refrigerator for 30 minutes.
- Preheat oven to 400 °.
- Line a baking sheet with parchment paper. Place salmon croquettes on the prepared baking sheet.
- Bake for 12 minutes. Flip the croquettes and bake an additional 12 minutes.
- Serve.
