The Atlanta Journal-Constitution
FRESH SALMON CROQUETTES WITH SPRING PEA, BACON, AND RADISH SALAD
These recipes from “The Twisted Soul Cookbook: Modern Soul Food With Global Flavors” by Deborah Vantrece (Rizzoli New York, $35) offer a glimpse into her personal mix of traditional and internationally inspired flavors.
“My inspiration for this dish is my enduring love for Latin culture and food, specifically Spanish croquetas,” Vantrece says in “The Twisted Soul Cookbook: Modern Soul Food With Global Flavors.” “Although similar in preparation, they taste entirely different from the salmon croquettes that my grandma made from canned salmon. Of course, the freshness of ingredients is the difference.”
In addition, Vantrece notes that the croquettes can be made smaller and served as hors d’oeuvres.
2 tablespoons unsalted butter
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced red bell pepper
2 pounds skinless salmon fillets,
coarsely chopped
1/2 cup Ritz cracker crumbs
1 cup dried breadcrumbs, divided
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh dill 1 tablespoon capers, drained and
chopped
2 large eggs, beaten
1 teaspoon Lawry’s Seasoned Salt 2 teaspoons granulated onion 2 teaspoons granulated garlic 1 teaspoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
Note: See recipes for Spring Pea, Bacon, and Radish Salad, and Buttermilk Dressing below.
Melt the butter in a large skillet over medium heat. Add the onions, celery, and red bell pepper and cook for 3 to 5 minutes, until the onion is translucent. Set aside to cool slightly.
In a large bowl, gently fold together the salmon, cooked onions, celery, red bell pepper, cracker crumbs, 1/2 cup of the breadcrumbs, the mayonnaise, mustard, parsley, dill, capers, eggs, seasoned salt, granulated onion, granulated garlic, Old Bay, and cayenne until well combined.
Place the remaining 1/2 cup breadcrumbs in a shallow bowl.
With your hands, divide the salmon mixture into 6 patties. Dredge each patty in the breadcrumbs, patting to help the crumbs adhere, and transfer to a shallow dish.
Cover and refrigerate for 20 minutes to firm.
Preheat the oven to 350 degrees. Heat the olive oil in a medium nonstick skillet over medium heat. Add the patties to the skillet and cook for 3 minutes on each side, or until golden brown. Transfer the browned croquettes to a baking dish and bake for 5 to 7 minutes, until firm to the touch. To serve, divide the pea and radish salad among 6 plates and top each serving with a salmon croquette. Drizzle buttermilk dressing over each croquette, and pass the remaining dressing around the table.
Serves 6 as a main course; 12 as hors d’oeuvres.
Per serving, based on 6: 472 calories (percent of calories from fat, 50), 36 grams protein, 22 grams carbohydrates, 1 gram fiber, 26 grams total fat (6 grams saturated), 188 milligrams cholesterol, 765 milligrams sodium.