What I'm Cooking This Weekend . . .

I was cleaning out my pantry-a job I usually delegate to one or both of my daughters,

when I uncovered 2 cans of salmon in the very back of the cabinet.

Yes . . . cans of salmon.

Why do I have canned fish you ask?

I always keep cans of tuna, sardines, salmon and even mackerel in my pantry as a quick add-in to salads, fish spreads and dips, casseroles and of course croquettes. I grew up eating both salmon and mackerel croquettes-usually served with rice for breakfast. But sometimes I want a lighter version of that fond food memory, so I serve them with a zesty lemon caper sauce and big green salad. However you decide to cook your canned fish, I hope that you give my Salmon Croquette recipe a try . . you'll be glad you did!

Happy Cooking!

Chef Jenn

Salmon Croquettes w/ Remoulade Sauce

Recipe by Jennifer Hill Booker

Yields about 6 servings

Ingredients:

1 ½ pounds cooked salmon, fresh or canned, skin and bones removed

1 small yellow onion, chopped fine, about 1/2 cup

2 large eggs

½ cup flour

¼ cup yellow cornmeal

1 teaspoon lemon zest

¼ cup fresh parsley, chopped

½ teaspoon paprika

Salt and fresh cracked black pepper, to taste

1 cup vegetable oil, for frying

Directions:

In a large bowl, add the cooked salmon and using a fork break into small pieces.

Add the onion, eggs, flour, cornmeal, lemon zest, parsley, paprika, salt and pepper; stir until well combined.

Form the salmon mixture into round patties and place on a large plate or platter and chill for 30 minutes. It doesn’t matter what size you make your croquettes, so long as they are all the same size. This will insure even cooking.

Heat oil in a large skillet until hot (350*-375*F)

Remove the salmon croquettes from the refrigerator and add them one at a time to the hot oil.

Cook them until they are golden brown; about 5 minutes each side.

Remove and blot excess oil on paper towels.

Serve hot with Lemon Caper Sauce.

Lemon Caper Sauce

Yields about 1 cup

Ingredients: 1 cup Greek Yogurt

¼ cup capers

¼ cup fresh dill, rough chopped

1 teaspoon lemon zest

1 tablespoon fresh lemon juice 1 teaspoon salt ¼ teaspoon black pepper 1 pinch cayenne pepper

Directions: Combine all ingredients in a medium bowl and stir to combine. Adjust to taste with lemon and salt.

Serve chilled with Salmon Croquettes.

photo by Deborah Whitlaw Llewllyn