Leftovers can be tricky for some, especially reheated in the exact same format. However, if they are spruced up a bit, game-on, I’m ready to indulge. Using fish from another meal can get interesting fast. Remember the person who reheated last night’s fish dinner in the office microwave? No bueno. However, if you know how to go about using seafood leftovers; like my Sheet Pan Honey Mustard Salmon & Brussels Sprouts Recipe the next meal, can get even better than the last.
Leftover salmon can be a tricky thing because the flavors tend to deepen as it sits in the refrigerator. However, I actually enjoy day-old cooked salmon on top of salads, or crackers, but I always think I can do much better. Using cooked salmon along with steamed baby potatoes, and forming them into croquettes, is something I can get my brain around. The creamy interior and crunchy exterior is what this leftover salmon experience is all about. Transforming the salmon into crispy balls, along with a zippy dipping sauce, makes another delicious meal, and not just any meal.
Ingredients
6 ounces cooked salmon
4 baby red potatoes, cooked (steam in microwave for 7 minutes)
1 shallot, minced
1 white egg
1/2 teaspoon salt
1/2 teaspoon onion powder
pinch of red pepper flakes
1/4 cup vegetable oil
1/2 cup gluten-free flour or rice flour
2 teaspoons chives, minced
Dipping Sauce
1/2 cup light mayonnaise
1 tablespoon sweet relish
1 teaspoons sriracha or hot sauce
(Makes 10-12 Croquettes)
To Prepare:
1. In a food processor, add salmon, potatoes, shallot, egg white, salt, onion powder and pepper flakes. Puree mixture until smooth.
2. In a large skillet over medium-high heat, add oil. Roll salmon mixture into balls, about half the size of a ping-pong ball, then roll into flour. Place in oil and cook on all sides, about 5 minutes. Remove and place on a paper towel lined plate, keep in the oven to keep warm. Repeat until all croquettes are cooked.
3. Stir together dipping sauce and dust croquettes with chives, serve immediately. Enjoy!
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