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 whether or not you’re buying farm-raised salmon or wild.
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.
But you can pick them out if you want to.
These salmon croquettes 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 usually 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!
Here’s the recipe for Salmon Croquettes with Lemon Dill Sauce!
Salmon Croquettes with Lemon-Dill Sauce
For the patties
For the sauce
- 1/2 cup sour cream
- juice of 1/2 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; flatten and 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!