I have a standby recipe I use for salmon patties that stand up to being cooked on the grill, but I got really behind this Easter and couldn’t find that recipe when it came time to prep. Never one to be timid in the kitchen, and knowing that my husband would tell me if they sucked, I gathered my ingredients and started throwing them into my Vitamix.
Sriracha Cream Sauce
- 2/3 Cup Sour Cream
- 2 TBLS Fresh Squeezed Lemon Juice
- 2-3 TBLS Fresh Dill Chopped
- 2-4 TBLS Sriracha Hot Sauce (depending on how spicy you like it)
Combine and refrigerate until you are ready to serve dinner
Simple Salmon Croquettes
Combine these ingredients in your Vitamix (or food processor/blender) in the following order:
- 1 Medium Zucchini (or Yellow Squash) cut into chunks
- 2 Shallots (peeled & halved)
- Juice of 1 Medium Lemon
- 3 tsp Worcestershire Sauce
- 2 Large Eggs
- 1/2 Cup Shredded Parmesan/Romano/Asiago Blend Cheese
- 2 tsp Ground Pepper
- 4-5 Stems Fresh Dill (remove leaves from stems)
When the ingredients are well combined, add:
- 2 Pounds Fresh Salmon Fillet (skin removed)
- 2 Cups Panko Crumbs
Heat 2 TBLS olive oil in a large skillet (I used cast iron, but it doesn’t really matter).
When pan is well heated, scoop golf ball sized (or so) amounts of the mixture into your hands and flatten into 1/4 to 1/2 inch thick patties. The thinner they are the faster they will cook. I use about 1/2 inch as my guide. Fill the pan with patties and fry over medium heat for 3-5 minutes per side. Because the ingredients are minced, they cook fairly quickly. Once each side is browned, remove patties to a paper towel lined plate and continue in batches until all of the mixture is cooked.
Serve immediately on a mound of yesterday’s Simple Sweet Potatoes and beside a crisp green salad for a light, yet hearty, mid week meal.
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