This was a very satisfying meal. We used canned salmon because of time, but it would’ve been even better if we had gotten fresh salmon and poached it to use in the croquettes. Either way, this works well as a main dish, an appetizer or even a side dish in a larger meal. It comes from Millie Peartree in NYTimes Cooking and has been augmented somewhat.
For this you’ll need: 1 lb fresh salmon (poached) or x2 cans salmon (drained & flaked), 1/2 green pepper (chopped), x1 large shallot (chopped), x1 clove garlic (chopped), x2 eggs (keep separate, lightly beaten), 1/2 cup panko bread crumbs, 1/4 cup + 1/4 cup flour, 1 Tbsp Old Bay seasoning, 1/4 cup corn kernels (fresh or defrosted from frozen) 1 Tbsp parsley (dried or chopped fresh), 1 Tbs garlic powder, 1/4 cup vegetable oil, 3 Tbsp olive oil, salt and pepper.
If you are using caned salmon, drain and flake the salmon in a separate bowl and set aside. If you are using fresh salmon, poach the fish by setting it into a skillet with about 1/4″ boiling water on the bottom. Let simmer until salmon is cooked through – about 5-10 mins depending on thickness – then remove from the pan and flake into a separate bowl.
In a large skillet add olive oil and heat over medium heat. Add the chopped green pepper and chopped shallot and stir well. Allow to cook until just softened – about 5-7 mins – then add the chopped garlic and combine well. Cook another 30 sec to 1 min until fragrant. Place the mixture into a separate bowl and allow to cool slightly.
In a large mixing bowl add the salmon, 1/4 cup flour, 1 beaten egg, corn, Old Bay, parsley, the cooled pepper/shallot mix, salt and pepper and mix together well with a wooden spoon until combined well and everything is coated. Place the bowl into the freezer for about 5-10 mins.
Place 1/4 cup flour, 1 beaten egg and 1/2 cup bread crumbs (plus the garlic powder) into three separate bowls or small plates. Remove the salmon from the freezer and form 1″ thick patties with your hands. Dredge/dust both sides of the patty in the flour first, then the egg and finally into the bread crumbs – being sure to coat everything with all three. Place on a plate and do the same to finish the other patties.
Place 1/4 cup vegetable oil into a skillet and heat over medium heat until shimmering (hot enough that a single bread crumb pops and sizzles when placed in it). Place the coated patties into the heated oil and cook until golden on one side – about 5-8 minutes. Flip over and cook until the same on the other side. Remove the patties with a slotted spatula and place them on a paper towel lined plate for serving.
Serve warm with tartar sauce.