Salmon Croquettes-Updated

Salmon Croquettes

1 small potato (yield 3/4 cup mashed)

Appx 8 oz salmon filet or 16 oz can salmon

1/4 Cup butter

2 Tablespoons minced green onions

1/3 Cup flour

1 Cup milk

1/4 tsp salt

1/4 tsp garlic powder

Tony Chachere’s Creole seasoning to taste

3/4 tsp Tabasco sauce

1 Tablespoon lemon juice

1 – 2 Tablespoons neutral vegetable oil

1/4-1/2 cup yellow cornmeal

Boil potato until tender, cool, peel, and mash  thoroughly with a fork.  You can season with salt and pepper, but don’t add butter and milk. Set aside.

Season salmon filet with salt and pepper and bake at 350 Fahrenheit appx 20 minutes, until 145 Fahrenheit internal temperature. Set aside.

Melt butter in large (12 inch) skillet over medium heat.  Add the minced green onion and sauté 2 minutes.  Meanwhile, whisk together the flour and milk to form a smooth paste, then add the seasonings through the Tabasco sauce and whisk together.

After 2 minutes, add the milk and flour mixture, whisking all the while to ensure it stays smooth, until the sauce thickens.  You may take off the heat now, and gently fold in the salmon and then the potatoes, trying to create a cohesive mixture without breaking up the salmon too much.

Chill the mixture thoroughly.

When you are ready to bake them, oil a rimmed baking sheet, using a pastry brush to get the entire surface.  Place the cornmeal in a saucer.  Form 9 equal patties from the salmon mixture, and gently pat into the cornmeal, on both sides.  If you have time, you may wish to chill again to let the patties shape up.

Place on the oiled baking sheet, and bake 20-25 minutes, turning once.

My friend’s MIL’s recipe: