Salmon Croquettes With Succotash Recipe

Name: Salmon Croquettes With Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-oz.) pkg. frozen baby lima beans (about 2 1/2 cups); 2 cups frozen yellow corn kernels; 1 (14.5-oz.) can diced tomatoes, drained and rinsed; 1/2 cup chopped red onion; 2 1/2 tablespoons Champagne vinegar; 1 tablespoon dried parsley; 6 tablespoons olive oil, divided; 2 1/4 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 (10-oz.) pkg. frozen seasoning blend (chopped bell pepper, onion, and celery); 3 (5-oz.) cans skinless, boneless pink salmon, drained; 1 cup panko (Japanese-style breadcrumbs); 1/4 cup mayonnaise; 1 tablespoon Creole mustard; 1 large egg, beaten

Servings: persons

1 (15-oz.) pkg. frozen baby lima beans (about 2 1/2 cups)
2 cups frozen yellow corn kernels
1 (14.5-oz.) can diced tomatoes, drained and rinsed
1/2 cup chopped red onion
2 1/2 tablespoons Champagne vinegar
1 tablespoon dried parsley
6 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 (10-oz.) pkg. frozen seasoning blend (chopped bell pepper, onion, and celery)
3 (5-oz.) cans skinless, boneless pink salmon, drained
1 cup panko (Japanese-style breadcrumbs)
1/4 cup mayonnaise
1 tablespoon Creole mustard
1 large egg, beaten

1
Bring a medium pot of water to a boil over high. Add lima beans; cook until just tender, 12 to 14 minutes. Add corn; cook until tender, about 2 minutes. Drain. Gently toss beans, corn, tomatoes, onion, vinegar, parsley, 2 tablespoons of the oil, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the pepper in a large bowl. Set aside.
2
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add seasoning blend, and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Transfer mixture to a large bowl; cool 10 minutes. Wipe skillet clean.
3
Stir salmon, panko, mayonnaise, mustard, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into seasoning blend in bowl. Shape salmon mixture into 8 (about 1/3 cup each) 3/4-inch-thick patties, and place on a parchment paper-lined baking sheet. Cover and chill at least 30 minutes.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15-oz.) pkg. frozen baby lima beans (about 2 1/2 cups), 2 cups frozen yellow corn kernels, 1 (14.5-oz.) can diced tomatoes, drained and rinsed, 1/2 cup chopped red onion, and more.

Yes, Salmon Croquettes With Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Croquettes With Succotash

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