1 (14.75 ounce) can Alaskan Pink Salmon, bones and skin removed
¼ cup red bell peppers, minced
¼ cup green bell peppers, minced
2 tablespoons scallion (green onion), finely chopped
2 tablespoon garlic powder
1 large egg, beaten
½ cup bread crumbs
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
½ cup cornmeal
Canola oil, for frying
1 cup mayonnaise
½ tablespoon dijon mustard
¼ cup sweet pickle relish
2 tablespoons pickle relish juice
In a large bowl, mix together Alaskan Pink salmon, red and green peppers, scallion, 1 tablespoon garlic powder, egg, breadcrumbs, salt and pepper to form into a large bowl.
In a shallow baking dish or bowl, combine the flour, cornmeal, remaining garlic powder, salt and pepper and mix together using a fork. Form into patties and dust in flour mixture.
Heat oil in a cast-iron skillet over medium heat and pan fry the croquettes until golden brown, about 2-3 minutes on each side.
In a small bowl, whisk together the mayonnaise, dijon, relish, and relish juice. Serve the croquettes with tartar sauce. Cook with soul. Eat with pleasure!