Name: Salmon Croquettes
Yield: 4 servings
Ingredients: 1 (14 ounce) can pink salmon; 1 large egg, lightly beaten; 13 cup cornmeal mix; 12 cup buttermilk; 2 tablespoons self-rising flour; 18 teaspoon garlic salt; 2 cups vegetable oil; 34 cup sour cream; 2 tablespoons capers, drained; 2 tablespoons mayonnaise; 12 teaspoon lemon zest; 1 teaspoon lemon juice; salt & pepper

Servings: 4 persons

1 (14 ounce) can pink salmon
1 large egg, lightly beaten
13 cup cornmeal mix
12 cup buttermilk
2 tablespoons self-rising flour
18 teaspoon garlic salt
2 cups vegetable oil
34 cup sour cream
2 tablespoons capers, drained
2 tablespoons mayonnaise
12 teaspoon lemon zest
1 teaspoon lemon juice
salt & pepper

1
Lemon-Caper cream: Makes 1 cup Prep: 10 minutes.
2
Stir together 3/4 cup sour cream; 2 Tbsp capers, drained; 2 Tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice.
3
Season with salt and pepper to taste.
4
Store in airtight container in refridgerator for up to 2-weeks.
5
Salmon Directions: Drain salmon; remove skin/bones & flake.
6
Place salmon in medium bowl.
7
Stir in egg and next 4 ingredients until blended.
8
(batter will be wet).
9
Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork.
10
Fry, in batches, 2 to 3 minutes on each side or until brown.
11
Drain on paper towels.
12
Keep warm on a wire rack in a jelly-roll pan in 200 degree oven.
13
Serve with lemon-caper cream sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon Croquettes

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