Zach has left me to go on adventures in Chicago this weekend :-(After wallowing in my sorrows about it for a while, I got hungry. So, I made dinner for one: salmon croquettes with lemon-dill sauce! Not only was this dinner, but it will also be lunch for the week in pita pockets with lettuce.
Fun fact: canned salmon is always wild caught (as is tuna)! This means you don’t have to be worried about buying the dreaded farm-raised salmon. Most canned salmon comes with the skin and bones included. Don’t be scared of this. The canning process softens the bones so they are edible- you won’t even notice they are there. Plus, the skin and bones include tons of awesome nutrients, including lots of Omega-3s.
These are very budget friendly, super tasty, and versatile. They are great on their own, on top of pasta, in a sandwich, as a burger alternative, etc. I had mine on top of a B.O.S. (otherwise known as “Big ol’ Salad). Whenever Zach and I make a salad that constitutes a meal, we call it a B.O.S. For my BOS: mixed baby greens, cooked farro, and roasted zucchini tossed with olive oil, lemon juice, salt, and pepper, with two croquettes on top and lemon-dill sauce on the side.
The other great thing about this is you don’t NEED all of the ingredients I used for mine. You can makes these as long as you have a can of salmon, bread crumbs (I make my own by toasting a couple of slices of whole wheat bread and putting them in my food processor) an egg, and spices.
I like to put Old Bay seasoning in mine, as homage to my years at the University of Maryland (and because it is amazing). I also used a red bell pepper (on sale at Trader Joe’s… of course) and a half an onion. When adding other vegetables like this, I would recommend mincing them using a grater. This creates more of a paste than individual pieces, which distributes the flavor evenly in the croquettes and makes them easier to mold. This method works well with veggie burgers (or regular burgers) as well. I also dusted mine with cornmeal after forming the patties, in order to create a crispier crust. I fried mine in my well-seasoned cast iron skillet, my absolute favorite kitchen utensil. Also, isn’t “The Seasoned Skillet” a great name for a food blog? Go ahead, take it :-)
The sauce is simple: sour cream, lemon juice, and chopped fresh dill, seasoned with salt and pepper. I use this sauce in fish tacos as well, or as a dip for fresh veggies!
Yum yum yum. I almost forgot to keep wallowing in my sorrows, this was so tasty!
|Salmon Croquettes with Lemon-Dill Sauce|| |
- 1 can salmon (drained; liquid reserved)
- ½ cup whole wheat bread crumbs
- 1 egg
- ½ onion, minced
- ½ red bell pepper, minced
- ¼ teaspoon Old Bay Seasoning(or somethign similar)
- pepper, to taste
- cornmeal, for dusting (optional)
- olive oil, for frying
- ½ cup sour cream
- juice of ½ lemon
- 2 tablespoons chopped fresh dill
- salt and pepper, to taste
- Place salmon in a medium sized bowl, reserving liquid.
- Add bread crumbs, egg, onion, red bell pepper, and seasoning; stir well.
- The mixture should clump together easily but not be too dry. Add liquid from can gradually to moisten the mixture.
- Form 8 small patties with your hands; dust with cornmeal
- Fry in a skillet in olive oil until browned on both sizes; transfer to a paper towel.
- Combine ingredients for sauce in a small bowl.
- Serve in sandwiches, on a salad, or on their own!