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About the Dish

1 each 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 870
Total Fat 66 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 205 mg
Sodium 1210 mg
Total Carbohydrates 18 g
Dietary Fiber 2 g
Sugar 4 g
Protein 45 g
Chef Seth Freedman

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.

METHOD

1
Please read entire recipe before beginning.
2
Prepare your mise en place: Peel and mince 1 clove garlic. Peel and mince shallot, and measure out 1 tablespoon (reserve any extra for another use). Chop capers. Pick and chop parsley and dill leaves. Pull apart lettuce heads into individual leaves; cut or tear leaves into bite-size pieces. Chop salmon vigorously, until you have very small (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.)
3
In a mixing bowl, whisk egg thoroughly. Pour half of the whisked egg into a second bowl, and set aside. To remaining egg in mixing bowl, add salmon, garlic, 1 packet mayonnaise, 1 packet mustard, 1 tablespoon panko and 1/2 teaspoon PeachDish Salt. Mix well. Divide into 4 equal parts, and form these into patties (croquettes).
4
To reserved egg in second bowl, whisk in 2 tablespoons water. Spread out remaining panko on a plate, breaking up large pieces by rubbing them between your fingers. Arrange your assembly line: salmon croquettes, then whisked egg, panko and finally a clean plate.
5
Place a croquette in egg mixture, and gently turn to fully coat. Carefully transfer croquette to panko, and gently turn to fully coat. Place on clean plate. Repeat for 3 remaining croquettes.
6
Make vinaigrette for salad: To container of cider vinegar add remaining 1 packet mustard, 1 tablespoon minced shallot, 3 tablespoons olive oil, sugar and 1/4 teaspoon PeachDish Salt. Place cap on snugly, and shake well to combine.
7
Make dill sauce for croquettes: In a small bowl, combine remaining 2 packets mayonnaise, remaining 1 teaspoon water, capers, parsley and dill. Mix well to thoroughly combine. Taste and adjust seasoning as desired.
8
Heat a large sauté pan over medium heat, and add 2 tablespoons cooking oil. Add croquettes carefully, so as not to splash hot oil. Cook 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.
9
In a medium bowl, toss lettuce leaves with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired with remaining PeachDish Salt.
10
Serve croquettes with dill sauce and salad on the side. Enjoy!