Leftovers can be tricky, especially reheating seafood. However, if it’s enhanced with some potatoes and herbs and rolled into balls — Salmon Croquettes with Sweet and Spicy Dipping Sauce become down right delicious.
Leftover salmon can become interesting if held too long because the flavors tend to deepen as it sits in the refrigerator, however, I do enjoy day-old cooked salmon on top of salads, or crackers as a quick snack. Creating croquettes with the cooked salmon transforms leftovers into something quite delicious. The creamy interior and crunchy exterior is what makes these bites so fantastic and a zippy dipping sauce is fun to enjoy alongside.
I like to serve them as an appetizer with cocktails, but they’re pretty nice serve with a salad as as main course as well. You can enjoy them hot out of the pan or served room temperature — whichever way you desire.
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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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