About the Dish

1 each Farm Eggs
12 ounces Wild-Caught Chopped Salmon
1 clove Garlic
3 packets Duke's Mayonnaise
2 packets Grey Poupon Dijon Mustard
1/2 cup Panko
2 teaspoons Apple Cider Vinegar
1 each Shallot
1 packet Turbinado Sugar
3/4 teaspoon PeachDish Salt
3 sprigs Parsley
2 sprigs Dill
2 Small Lettuce
1 ounces Parmesan Cheese
1 tablespoon Capers
Per Serving
Calories 900
Total Fat 69 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 215 mg
Sodium 1310 mg
Total Carbohydrates 19 g
Dietary Fiber 2 g
Sugar 6 g
Protein 50 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Sweet Hefeweizen

Hefeweizen is a beer that can handle flavor, which is why we recommend it with dishes that are herb "forward". For salmon croquettes and dill sauce, we suggest Shotgun Betty from Lonerider brewed in North Carolina. The sweet hefeweizen won't compete with the dill sauce, making it a good complement.

Lonerider Brewing Shotgun Betty

Tempranillo - Rioja, Spain

The croquette preparation of the salmon adds weight to a fish that's already fatty and textured. A tempranillo with moderate tannins will match the dish weight for weight. Tempranillos are also traditionally aged in American oak barrels, giving flavors of dill and coconut, creating a bridge with the dill note in the dish.

Lopez de Heredia, 'Vina Cubillo,' Rioja, Spain

METHOD

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Please read entire recipe before beginning.
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MISE EN PLACE • Peel and mince garlic. • Peel and mince shallot, and measure out 1 tablespoon (save any extra for another use). • Chop capers. • Pick and chop parsley and dill leaves. • Cut or tear lettuce into bite-size pieces. • Finely chop salmon into pea-size or smaller pieces. (You can do this in a food processor, but be careful not to over-process, as this will make your croquettes tough and chewy.)
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• In a bowl, whisk egg thoroughly. Pour half of egg into another bowl, and set aside. • To remaining egg, mix in salmon, garlic, 1 packet mayonnaise, 1 packet mustard, 1 tablespoon panko and 1/2 teaspoon PeachDish Salt. • Quarter mixture, and form each into a patty (croquette).
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• To reserved egg, whisk in 2 tablespoons water. • Spread remaining panko on a plate. • Coat each croquette in egg mixture. Transfer to panko, and turn to fully coat.
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MAKE VINAIGRETTE • In a bowl, combine measured shallot, remaining 1 packet mustard, cider vinegar, sugar and 1/4 teaspoon PeachDish Salt. • Whisk in 3 tablespoons olive oil.
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MAKE CREAMY DILL SAUCE In a bowl, combine capers, remaining 2 packets mayonnaise, 1 teaspoon water, parsley and dill. Taste and adjust seasoning as desired.
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• Place a large sauté pan over medium heat. Add 2 tablespoons cooking oil. When oil is hot, add croquettes. Cook without disturbing until golden brown on bottom, 3-5 minutes. • Carefully flip, and cook until golden brown on second side, 2-4 minutes more. • Transfer to paper towels to drain.
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In a bowl, toss lettuce with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired with remaining PeachDish Salt.
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Serve croquettes with dill sauce and salad on the side. Enjoy!
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