Thursday, May 24, 2012

Recipe Of The Day: Salmon Croquettes

Sometimes simplicity is what things lack in today’s world. I was once told, by an old boss of mine “don’t try to recreate the wheel,” and since then I have somewhat been living by that motto.

When things seem to become overly complicated everyone has the tendency to lose focus. This rings true especially in the kitchen. With 2012 already moving full steam ahead, it is truly the time for people to take back their lives, simplify things and of course eat some damn good food in the meantime.

Salmon Croquettes. A breakfast that many of us grew up eating, sometimes baffles people and well that just isn’t fair. So here goes an old world classic, that can be spruced up any way you like, just don’t go so far as to add a bunch of crap that need not be anywhere close to your precious Salmon.

Enjoy these with a few pitchers of strong Mimosas or Sangria.
Trust us, you won’t be mad.
(click Read More for the entire recipe)

8 oz Baked Salmon, flaked
2 large Eggs, beaten thoroughly
2 cups Instant Mashed Potatoes (whatever flavor you may like)
1 small White Onion, grated
5 cloves garlic, minced
¼ tsp Smoked Paprika
¼ tsp Cayenne Powder
Kosher Salt and Fresh Cracked Black Pepper
6 TBS all-purpose flour
Peanut oil, for frying

Mix the salmon, eggs, mashed potatoes, paprika, cayenne onion and garlic together in a large bowl.
Season the mixture with Kosher salt and black pepper.
Stir in the flour as needed to hold the mixture together.
Form the mixture into golf-ball-size balls.
Refrigerate 1 hour but no longer than overnight.
Heat about 1 inch of peanut oil in a large straight-sided skillet until a deep fry thermometer registers 325 degrees.
Fry the croquettes, in batches, until crisp and golden on one side, 3 to 4 minutes, adjusting the heat as necessary.
Turn and cook until golden on the other side, 1 to 2 more minutes.
Drain on paper towels.
Serve & Enjoy!

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