The Sauce Knocks This Seafood Deliciousness Out of the Park!
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Of course, these bites of deliciousness are delightful enough to eat without any dip, but I love how this creamy dill sriracha dip pairs with the croquettes. As an alternative, if that sort of creamy and tangy dip with a bit of heat isn’t your thing, you could go for a little bit of Kikkoman soy sauce or tartar sauce. If you are going with this as a main course for a meal and not an appetizer, I do have to say that creamy mashed potatoes go well with salmon croquettes, though you would have to get a bit creative if you insist on having gravy with your mashed potatoes. A rich salad (perhaps mixed with a healthy dose of crabmeat) or cole slaw also go well with them.
Note that you can skip out on the blender step if you prefer. It really affects the texture of the dish more than anything else: running the stuff through the blender, things will be a lot smoother; leaving everything roughly to finely chopped will give the croquettes a rougher, somewhat more varied texture, similar to that of a thick crab cake made with jumbo lump crabmeat. Mother often preferred the latter, but I think that you can go either way with these and still have a very tasty dish. I hope that you enjoy them as much as I have!
Ingredients
1 lb (16 oz) boneless, skinless salmon fillet, roughly chopped
¼ cup parmesan cheese, shredded
¾ cup panko breadcrumbs (Progresso has panko-style breadcrumbs now)
1 shallot, finely chopped
1 tsp worcestershire sauce (I went with the classic Lea & Perrins)
1 large egg
1 tbsp capers
2 tbsp extra virgin olive oil (I used Pompeian)
Sauce:
1 tbsp sriracha sauce
1 tbsp dill, finely chopped
1 tsp lemon juice
⅓ cup mayonnaise (I used Blue Plate)
Directions
(1) Put salmon, parmesan cheese, panko breadcrumbs, shallot, worcestershire sauce and egg in a blender, and blend until all ingredients are minced. Transfer mixture to a bowl.
(2) Add capers and mix well to evenly spread the capers throughout the mixture.
(3) Use a little olive oil on your hands and spoon out about a golf size amount of mixture into the palm of your hands. Shape into croquettes. You should have about 10-12 croquettes.
(4) In a large pan over high heat, add extra virgin olive oil. When the oil is hot, add salmon croquettes and cook on each side for 5-6 minutes, or until cooked through. Transfer croquettes to a plate covered with paper towel to remove excess oil. Transfer to serving plate.
(5) For the dipping sauce: combine sriracha sauce, dill, lemon juice and mayonnaise in a small bowl and whisk until the ingredients are blended.
(6) Serve salmon croquettes with dipping sauce.
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Quick tip: You can make this your main dish by serving these with mashed potatoes.
Thanks to Pickled Plum for this salmon croquette recipe and fabulous dip.