Salmon Croquettes

Cajun Sauce

I love having leftover salmon in my fridge. First of all, it means the salmon is already cooked. And of course I could just serve it as prepared, but what fun is that? Why not make it into something new and exciting? So, that’s exactly what I did the other evening.

But first I went online for inspiration. And I found this recipe (with a couple changes) on the africanbites.com site. Then I made a simple sauce to serve with croquettes, because what doesn’t taste better when dipped in a sauce? Right? Then what to serve with the salmon cakes? Well, in for a dime, in for a dollar (as the old saying goes), why not polenta and sugar snap peas? OK, now we’re talking. I had a plan.

And I’m telling you the truth, the combination of dishes was perfect. A bit of savory, a bit of heat, a bit of spicy, and a bit of crunch from the snap peas. All in all, a fine meal if I do say so myself!

And best of all, the dishes were easy to fix. Yes, a bit of time was required, but then what doesn’t take time to fix? Anyway, I managed, and I’d bet dollars to donuts you could too.

So, if you ever find yourself with leftover salmon, give this recipe a try. And if you have never tasted or cooked polenta, what in the wild world of sports are you waiting for? Polenta is food from the Gods! It goes with bloody everything!

OK, I’m done now. Just make these croquettes and be happy.

And as always, peace and love to all.   

3 eggs, divided

½ -1 tsp. hot sauce (I use Frank’s RedHot)

½ finely diced onion

1 garlic clove, finely minced

¼ tsp. seasoned salt

¼ tsp. white pepper

1 tsp. Cajun seasoning (see my recipe below)  

1 green onion, diced

1 c. plain breadcrumbs, divided, or more as needed

2 c. flaked cooked salmon 

¼ c. veggie oil

2 T. unsalted butter

Beat 2 of the eggs in a large mixing bowl. Then mix in the hot sauce, onion, garlic, seasoned salt, white pepper, Cajun seasoning, and green onion until well combined.

Add ¼ cup of the breadcrumbs and the flaked salmon. Mix until well combined.

Place in the fridge for a good half hour to let everything firm up a bit.

Using a large ice cream scoop, form the mixture into balls and place on a parchment paper lined baking sheet. Then gently flatten them a bit.  

Whisk the remaining egg in a flat container (I use an 8-inch round cake pan). Place the remaining ¾ cup breadcrumbs in another flat container. 

Lightly dip the croquettes into the egg mixture until completely coated. Then pat them in breadcrumbs. Set back on the same parchment paper lined baking sheet. Refrigerate until ready to fry.

Heat a medium sized cast iron skillet or non-stick frying pan over medium heat, then add the oil and butter. Let the oil and butter heat until it reaches about 350-degrees.

Gently place the croquettes in pan using a slotted spatula. Fry for about two minutes per side or until golden brown.  

Transfer to a plate lined with paper towels and serve hot with Cajun Mayo Sauce, Creamy Polenta, and Stir-Fried Sugar Snap Peas. (See recipes below.)

CAJUN MAYO SAUCE

¾ c. mayonnaise

1-3 tsp. Cajun seasoning

½ – 1 tsp. hot sauce (I use Frank’s RedHot)

Mix all together and refrigerate until ready to use.

CREAMY POLENTA

2½ c. chicken broth

1½ c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) cream cheese

Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.

Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.

STIR-FRIED SUGAR SNAP PEAS

1 T. extra virgin olive oil

2 c. fresh sugar snap peas

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper  

Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.

Heat the oil in a skillet over medium-high heat.

Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).

Remove from the heat and stir in seasoned salt and pepper. Serve hot.

CAJUN SEASONING:

2 T. paprika

1 T. granulated onion

1 T. granulated garlic

1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are   large, break them down a bit in a mortar and pestle or spice grinder)

1 T. dried thyme

1 T. freshly ground black pepper

1 T. kosher salt

1 tsp. cayenne

Combine all the ingredients and store in an air-tight container.