Ode to Mom ~ Salmon Croquettes

Remember this can? Yes.. the pink salmon in a can. This blog post is in honor of my mom. My mom would make salmon croquettes usually on a Friday night. I must confess as a kid they weren’t my favorite, but I grew to love them older I got, but I think is was mostly, because when I moved away from home, seeing her in the kitchen making them, just made me her little girl again.

Now these aren’t my mom’s version, but I think she would love them. Mom made hers with the famous pink canned salmon, bread crumbs, mayo, season salt, onions and parsley. I make mine with fresh pan seared salmon, Panko bread crumbs, red bell peppers, onions, parsley, mayo, dijon mustard, Old Bay seasoning, and a few red pepper flakes. I topped them off with a simple Old Bay aioli. Here’s to you, Mom. I think you would have loved these and thank you for teaching me how to always Set the Table with Love.

SALMON

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil 
  • 1/2 teaspoon kosher salt 
  • Freshly ground black pepper 
  • 1 (6-ounce) salmon fillet, cooked, remove skin after cooking and shredded

SALMON CROQUETTES

  • 1 1/2 tablespoon grapeseed or canola oil
  • 1/2 cup plain Panko bread crumb
  • 1/4 cup gluten free Italian bread crumbs
  • 1/2 red bell pepper, chopped
  • 1 (6-ounce) salmon fillet
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1 large egg lightly beaten
  • 1/4 cup mayonnaise
  • 1 teaspoon dijon mustard
  • 1 tablespoon Worcestershire
  • a few red pepper flakes ( optional)
  • 1/4 cup chopped parsley

INSTRUCTIONS

  1. Season the salmon with the salt and pepper. Heat the oil in a nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillet and reduce the heat to medium. Continue cooking until done, about 4 to 5 minutes more, depending on your preference, but remember the salmon will cook when you make them in to croquettes. I like my salmon to cook to temperature of medium.
  2. Once the salmon is cooked, remove the skin and shred it into little pieces.
  3. Add panko and regular bread crumbs to a bowl and mix. Add bell peppers, salmon, garlic powder, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
  4. Shape into 6-8 patties and heat oil in large skillet over medium high heat.
  5. Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
  6. Remove from pan, on to a paper towel, the remove excess oil, then onto a bed of lettuce or a nice butter bun with a little Old Bay aioli.

OLD BAY AIOLI

INGREDIENTS:

  • 1 tsp dijon mustard
  • 1 tbsp Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 3/4 cup mayonnaise
  • Kohser salt, to taste

INSTRUCTIONS:

In a small mixing bowl, add all ingredients and whisk thoroughly to combine. Add on top of salmon croquettes.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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