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Catch ‘em & Cook ‘em: Salmon Croquettes

October 16, 2013
By Capt. Dick May , Pine Island Eagle


3 C. water - more if needed

1/2 C. dry white wine

2 bay leaves - preferably fresh

10 whole black peppercorns

2 sprigs parsley - leaves chopped and stems reserved for poaching

2 Tbsp. kosher salt

1 Lb. fresh wild salmon fillets - skin on

2 Yukon gold potatoes - peeled and chopped into 1 inch cubes

2 Tbsp. canola oil + more for frying

1 onion - finely chopped

1 stalk celery - finely chopped

1 clove garlic - minced

1 Lg. egg

Zest and juice of1/2 Lemon

Pinch ground red pepper

C. white cornmeal

Ground black pepper to taste

Garnish: chopped green onion, lemon wedges and country remoulade

How to:

1.Combine 3 C. water, wine, bay leaves, peppercorns, parsley stems, and 2 Tbsp. Salt in a medium saucepan.

2. Bring to a boil, then remove from heat.

3. Add salmon, skin side up, and cover. Let stand in hot liquid until medium rare, 8 10 minutes.

4. Using a slotted spatula, remove salmon from liquid and transfer to a plate.

5. Cover with plastic wrap, and refrigerate for at least 30 minutes.

6. Once salmon is completely cooled, flake fillet into medium sized pieces, discard skin. Set aside.

7. Meanwhile, place potatoes in a pot of cold salted water and bring to a boil.

8. Reduce heat to simmer. Cook until potatoes are fork tender about 20 minutes.

9. Drain well. Return potatoes to pan, and cook to fry and remove excess moisture, about 30 45 seconds. Transfer to a medium bowl.

10. In a large skillet, heat 2 Tbsp Oil over medium heat.

11. Add onion and celery, and cook over medium heat until softened for 3 5 minutes.

12. Add garlic, and cook until fragrant 45 60 seconds.

13. To the bowl of potatoes, add flaked salmon, egg, onion mixture, reserved chopped parsley, lemon zest, and juice and red pepper.

14. In a small skillet, add a teaspoon of the salmon mixture, and cook until browned on both sides. Taste and adjust seasoning with additional salt and pepper if needed.

15. Using a large spring-loaded ice cream scoop, shape salmon mixture into 8 cakes, and place on a rimmed baking sheet lined with parchment paper.

16. Refrigerate until firm about 2 hours.

17. In a large cast iron skillet, pour oil to a depth of 1/4-inch and heat over medium-high heat until oil registers 325 degrees on a thermometer.

18. Place cornmeal on a plate and season with salt and pepper.

19. Dredge salmon cakes in cornmeal on both sides.

20. Using a metal spatula, gently transfer half of the cakes to skillet and cook, turning once, until golden brown about 5 minutes.

21. Transfer cakes to a plate lined with paper towels, and repeat with remaining cakes.

22. Serve with green onions, lemon wedges, and country remoulade.

Serves 6 - 8

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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