|2 servings||calories per servings 772||protein serving 45 g||carbs per serving 23 g||total fat per serving 59 g|
Just because salmon doesn’t live in Southern waters does not dictate that salmon cakes cannot be considered “Southern.” Just ask S.R. Dull, author of the 1928 cooking bible, “Southern Cooking.” Except for the use of Duke’s mayonnaise rather than white sauce, our recipe is not all that different from Mrs. Dull’s version. We also use a quality hot-smoked salmon, which means your kitchen won’t smell like a fishing boat when you fix this delicious classic.
|Nutrition Facts||/ Per Serving|
|Total Fat||59 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||16 g|
|Monounsaturated Fat||26 g|
|Total Carbohydrates||23 g|
|Dietary Fiber||4 g|
Please read entire recipe before beginning.
Prepare your mise en place: Flake salmon into small, even-sized pieces. Peel and mince garlic. Peel and mince shallot. Pick and chop parsley and dill leaves. Pull apart gem lettuce heads into individual leaves.
In a medium mixing bowl, whisk egg thoroughly. Pour half of the whisked egg into a second bowl and set aside. To the remaining egg in the mixing bowl, add the salmon, garlic, 1 packet mayonnaise, 1 packet mustard and 1 tablespoon breadcrumbs. Mix well. Divide into four equal parts, and form these into smooth, round patties (croquettes).
To the reserved egg in the second bowl, whisk in 2 tablespoons water. Spread out the remaining breadcrumbs on a plate, breaking up the large pieces by rubbing them between your fingers or hands. Arrange your assembly line: salmon croquettes, then whisked egg, breadcrumbs, and finally a clean plate.
Place a croquette in egg mixture, and gently turn to fully coat. Carefully transfer the croquette to the bread crumbs, and gently turn to fully coat. Place on the clean plate. Repeat for the 3 remaining croquettes.
Make dill sauce for croquettes: In a small bowl, combine the remaining 2 packets of mayo, remaining 1 tablespoon water, parsley and dill. Mix well to thoroughly combine. Taste and adjust seasoning as desired.
Heat a large sauté pan over medium heat, and add cooking oil. Add the croquettes carefully, so as not to splash hot oil. Cook 3-5 minutes on the first side, or until golden brown. Carefully flip, and brown 2-4 minutes more, or until golden brown on the second side. Transfer paper towels to drain.
In a medium bowl, toss the gem lettuce leaves with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired.
Serve croquettes with the herbed mayo and the salad on the side. Enjoy!
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.Learn More...