|2 servings||calories per servings 900||protein serving 50 g||carbs per serving 19 g||total fat per serving 69 g|
Salmon doesn’t live in Southern waters, but that doesn’t dictate that salmon cakes can’t be considered “Southern.” Just ask S.R. Dull, author of the 1928 cooking bible, “Southern Cooking.” Except for the use of Duke’s mayonnaise instead of white sauce, our recipe is not all that different from Mrs. Dull’s version. We also use sustainably-caught salmon from Sea to Table, which comes to you already skinned and diced for convenience.
|Nutrition Facts||/ Per Serving|
|Total Fat||69 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||19 g|
|Dietary Fiber||2 g|
Please read entire recipe before beginning.
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.)
• 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).
• 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.
• 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.
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.
• 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.
In a bowl, toss lettuce with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve croquettes with dill sauce and 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...