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Salmon Croquettes

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[1] Canola oil has fallen victim to rampant internet rumors of toxicity. If you’ve been thinking it’s bad for you, check here [2] or here [3]. I use olive oil for most everything, except frying. Canola oil has a higher smoke point than olive oil and is significantly lower in saturated fat than other frying oils like peanut oil. Grapeseed oil would also make a great choice, but it’s quite a bit more expensive.

My family has been heavy users of Jane’s Krazy Mixed Up Salt [4] my whole life. It’s a wonderful quick way to spice up food.

Salmon Croquettes

18 oz. wild Alaskan Sockeye Salmon
olive oil
1/2 a white onion, chopped finely
1/2 a green bell pepper, chopped finely
1 clove garlic, minced
2 eggs
2 heaping tbsps panko
kosher salt
fresh ground pepper
Jane’s Crazy Mixed Up Salt [4]
Canola Oil
lemon wedges

Preheat oven to 375 degrees. Rub salmon with olive oil and sprinkle with Jane’s Salt, kosher salt, and pepper. Cook on a grill pan for 15 minutes, then let cool on grill pan.

Remove skin from salmon and add to a large bowl. Add onion, bell pepper, garlic, eggs, panko, 1 tsp kosher salt and 1/2 tsp fresh ground pepper. Mix together and form croquette shape. Roll in cornmeal.

Add 1/2 inch of canola oil to a saute pan and heat to 375 degrees. Place croquettes in hot oil two at a time and turn to gently brown all edges.