Ingredients | Serves 6
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, finely chopped
2 tablespoon garlic powder
1 large egg, beaten
½ cup breadcrumbs
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
½ cup cornmeal
¼ cup Canola oil, for pan frying
1 tablespoon balsamic vinegar
2 teaspoons honey mustard
3 tablespoons extra-virgin olive oil
Arugula or mixed greens
In a large bowl, using a spoon, mix together Alaskan Pink salmon, red and green peppers, scallion, 1 tablespoon garlic powder, egg, breadcrumbs, salt and pepper.
In a shallow baking dish or bowl, combine the flour, cornmeal, remaining garlic powder, salt and pepper, mix together using a fork. Form salmon into patties and dredge them in the flour mixture.
Heat canola oil in a cast-iron skillet over medium heat and pan fry the croquettes until golden brown, about 2-3 minutes per side. Drain the croquettes on a plate lined with paper towel. Season lightly with salt.
In a jar, combine the balsamic vinegar, mustard, and olive oil. Cover the jar and shake until the vinaigrette emulsifies. Season with salt and pepper. Toss over salad greens.
Serve the croquettes with the side of salad. Cook with soul. Eat with pleasure!