Stuck for a hasty, tasty, and healthful entree? My standby is salmon croquettes. I keep a couple of cans of premium wild Alaskan pink salmon in my pantry. Similar to crab cakes, croquettes are nutritious and also a good way to stretch your grocery dollars.
I learned to make salmon croquettes when I was 18. My recipe and method has changed little through the years. Here it is:
- 1 14.75 oz. can salmon
- 8-10 saltines, crushed
- 1 Tbsp. finely chopped onion
- 1 Tbsp. finely chopped sweet pepper
- 1 egg, beaten
- nonstick cooking spray
- Drain canned salmon of liquid. Bones are optional–leave them in or remove them. (I usually pull them out and eat them before I cook).
- Combine drained salmon, crushed saltines, onion, pepper, and egg in a 1 quart bowl or measuring pitcher.
- Preheat a large cast iron skillet (or a stainless steel griddle) over medium.
- Using your hands, form 9 or 10 small patties of the salmon mixture.
- Spray skillet with cooking spray.
- Carefully brown both sides of the croquettes, turning them once after about five minutes. (If too browned, reduce heat).
- Serve with your choice of vegetables.