Salmon and Un-Fried Green Pepper Croquettes

Name: Salmon and Un-Fried Green Pepper Croquettes
Yield: serves 4
Ingredients: Nonstick cooking spray; One 6-ounce can salmon, such as Bumble Bee Prime Fillet Atlantic Salmon, drained; 3 ounces fresh salmon fillet, chopped very fine; 1/4 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellman’s Low-Fat Mayonnaise Dressing; 1/2 cup jarred fried peppers, such as Cento Sautéed Sweet Peppers with onions, roughly chopped; 1 scallion (white and green parts), sliced thin on the diagonal; 2 tablespoons chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; 1/2 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

December 9, 2011

Everyone loves a good croquette. It almost doesn’t matter what’s in them—as long as they’re filled with something juicy and fried, we like ’em. I think high-quality canned fish such as sardines, tuna, and salmon is underappreciated, so I designed this croquette recipe with canned salmon in mind. To keep it tasting light and fresh, it’s mixed with fresh salmon and one of the best jarred foods out there: fried peppers.

Recipe information

Yield
serves 4

Ingredients

Nonstick cooking spray

One 6-ounce can salmon, such as Bumble Bee Prime Fillet Atlantic Salmon, drained

3 ounces fresh salmon fillet, chopped very fine

1/4 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellman’s Low-Fat Mayonnaise Dressing

1/2 cup jarred fried peppers, such as Cento Sautéed Sweet Peppers with onions, roughly chopped

1 scallion (white and green parts), sliced thin on the diagonal

2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1/2 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

Preparation

Step 1
Preheat the oven to 450˚F. Spray a 12-cup mini-muffin pan with cooking spray, and set it aside.
Step 2
In a medium bowl, combine the canned salmon, fresh salmon, mayonnaise, peppers, scallion, and parsley. Mix the ingredients thoroughly for about 1 minute. (This activates the protein in the raw salmon, which acts as a binder for the mixture.) Season with salt and pepper to taste.
Step 3
Put the panko in a shallow dish. Divide the salmon mixture into 12 equal portions (about 1 ounce each) and roll each portion into a ball. Roll the salmon balls in the panko to coat completely.
Step 4
Place the croquettes into the cups of the prepared muffin pan. Spray the tops of the croquettes with cooking spray. Bake until the breading is golden and they are hot throughout, 8 to 9 minutes.
Step 5
Gently lift the croquettes out of the muffin pan with a fork or a mini offset spatula. Serve immediately.
nutrition information
Step 6
Fat: 24.5g (before), 6g (after)
Step 7
Calories: 432 (before), 156 (after)
Step 8
Protein: 15g
Step 9
Carbohydrates: 10g
Step 10
Cholesterol: 38mg
Step 11
Fiber: 2g
Step 12
Sodium: 568mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsFritter Bell Pepper Vegetable Salmon Fish Seafood Side Starter Dinner Dairy Free Nut Free Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

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Step 4

Step 5

nutrition information

Step 6

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Step 12

Recipe notes