Salmonettes Recipes

SALMONETTES

Steps:

• Drain salmon, reserving 1/4 cup of juice.
• Discard salmon bones and skin.
• In a bowl, combine salmon, egg, flour, and dill; mix well.
• Stir baking powder into reserved juice; add to salmon mixture.
• Heat oil in skillet over medium-high heat.
• Drop batter by 1/4 cupfuls into skillet.
• Cook the patties for 2 to 3 minutes on each side or until golden brown.
• Drain on paper towels.
• Serve warm.

SALMON RILLETTES

Steps:

• Lightly oil a steamer basket. Season salmon with salt and pepper and place in steamer basket over 1 inch of boiling water. Cover and steam 5 to 8 minutes, depending on thickness of the salmon. It should be just cooked through and easy to flake apart, but moist. Remove from heat and allow to cool.
• Using a fork or a whisk, cream butter and olive oil together until mixture is smooth and emulsified.
• Flake salmon into a medium-size bowl and add smoked salmon. Using a fork, mash the two together until well combined and salmon has broken down like canned tuna. Add butter and olive oil, yogurt and crème fraîche and work together with a fork until well combined. Add lemon juice to taste and the chives, and mix together well. Add pepper and mix together. Chill for 1 to 2 hours. Allow to come to room temperature before serving.
• Either spoon onto endive leaves or other vegetables, or serve with toasted bread or crackers.

SALMONETTES

Steps:

• Drain meat, save 1/4 cup liquid.
• break apart meat with fork.
• add flour and beaten egg.
• to mix well add 1 teaspoon baking powder to the reserved liquid, beat until foamy.
• pour into fish and stir.
• using to 2 teaspoons form ball and bake in deep fryer. watch they brown fast remove and drain on the paper towel.

SALMON CROQUETTES

Steps:

• If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
• Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
• Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
• Using your hands, shape the chilled mixture into 1-inch-thick patties.
• Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
• Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
• Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
• Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.