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Salmon Croquettes with Cucumber Dill Sauce (Eastern Recipes) |
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#1
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Salmon Croquettes with Cucumber Dill Sauce (Eastern Recipes)
Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 4 Dinner » Seafood » Eastern Ingredients: Here we have an adaptation of a old smoothie recipe. It is quite possibly the worst smoothie idea, ever, but it worked out to be a very tasty sauce. We're going to combine 1 cup ****ermilk, 1 seeded, peeled, chopped cucumber, 1 chopped green onion, 1/4 tsp dill, and a dash of salt in a blender. Blend the heck out of that. The sauce doesn't pass along much of the ****ermilk taste, which was a bit disappointing. Next time, I'd try sour cream instead. It was still a nice dill sauce that reduced well in the oven. |
#2
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Step 1:
In a dish that's a bit bigger than your 12 ounce salmon fillet, pour the blended sauce over the top, completely covering the fillet and leaving 1/8th to 1/4th inch of sauce at the bottom. Bake at 350 degrees for about 15 minutes, or until the salmon is done. |
#3
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Step 2:
Salmon Croquettes When the salmon is done, put it in a mixing bowl sans skin. Add 1 full egg (or 2 egg whites), 1 cup of fresh sourdough bread crumbs, 1/4 cup minced green onions, 2 tablespoons lemon juice, and 1 teaspoon Worcestershire sauce. The resulting salmon croquettes will be savory, and warm to the palette at any temperature. Stir the mixture until it forms a gooey paste. If you need to absorb liquid, add more sourdough crumbs. Form into patties, and place them on a baking sheet. |
#4
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Step 3:
You know, I have a very nice, unused roll of parchment paper, but I didn't use it. I'd recommend it. Do as I say, not as I do. Bake the salmon croquettes at 400 degrees Fahrenheit for about 15 minutes, or until they're golden on both sides. |
#5
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Step 4:
Oh man the salmon croquettes are done! Just right. |