Lightly Breaded Salmon Croquettes


I think my love of experimenting in the kitchen came from being unable to do so while growing up. My mother never seemed to want anyone, other than herself, to cook in her kitchen. Whether this was an issue of ownership or fear of children wasting ingredients and making a mess, I am not sure. However, her possessive attitude toward her kitchen delayed my opportunity to acquire any culinary skills. Once able to enter my own kitchen, I found great pleasure in cooking and soon began attempting to improve an existing recipe and to develop my own creations.

I have discovered that terriyaki sauce and salmon are perfect companions. The terriyaki sauce gives the salmon a unique flavor, yet does not overpower the taste of the salmon. Most southern cooks combine their choice of ingredients in a bowl with canned salmon and pat out cakes to fry in a skillet. However, while they put a lot of breading into the croquettes, they put no coating on the croquettes prior to dropping them in the hot oil. Bought croquettes are always breaded so there had to be a happy medium. The following recipe was developed by trial and error in finding that perfect medium for my terriyaki flavored salmon croquettes.

This recipe is quite simple to prepare and very budget friendly as it will easily feed four adults or a family of two adults and four children. Salmon is a very nutritious food for us to include in our diet and I believe you will find the aroma of this recipe quite enticing and the flavor incredibly delicious.

LIGHTLY BREADED TERRIYAKI SALMON CROQUETTES

INGREDIENTS:

1 Can 16-18 ounces Salmon

2 eggs

1/2 Cup milk

1 Tablespoon terriyaki sauce

1 slice toasted bread

1/4 medium white onion, minced

salt

pepper

1 Cup all purpose flour

1/4 Cup corn meal mix

Canola oil

DIRECTIONS:

* Open and drain the can of salmon, placing it in a medium mixing bowl.

* Using a fork, look through the salmon, remove any bone you see and discard it.

* Add a dash each of salt and pepper, to taste.

* Add 1 egg and the minced onion.

* Toast and crumble one slice bread into the mixing bowl with the salmon.

* Add 1 tablespoon of terriyaki sauce.

* Work all the ingredients together, either with a fork or by squeezing with a clean hand, until well blended. Set aside.

* Place a half inch deep layer of canola oil in the bottom of a skillet. Bring to medium heat.

* In a shallow bowl, combine 1 egg and the milk. Whisk by hand.

* Place the flour and cornmeal mix in a shallow bowl. Add a dash of salt and pepper and mix well with a clean fork.

* Pinch enough salmon mixture into your clean hand to roll into a ball and pat out a round croquette. It should be between 2 1/2 – 3 inches wide across the middle and approximately 1/2 inch in thickness.

* Use a slotted spatula to dip the croquette into the egg mixture and drain off the excess mixture.

* Place the croquette in the flour mixture and lightly flour on both sides. Shake spatula to remove excess flour mixture.

* Drop the croquette into the hot skillet of oil. Repeat process until all croquettes have been breaded and placed in the skillet.

* Fry on both sides until coating is a medium golden brown.

* Remove croquettes to a paper towel lined platter to drain excess cooking oil from the croquette.

* Serve with your choice of vegetables.

This recipe is extremely tasty and wonderful served with mashed potatoes, green beans, and baby carrots. It makes a quick, but hearty meal to serve your family when you are in a hurry and have little time to cook.