Salmon Beignets With Red Pepper Rémoulade

Southern Living
Fresh salmon gives these excellent taste and texture, but you can save money by substituting 1 (14-oz.) can pink salmon, drained, with skin and bones removed.
Makes 6 main-dish or 12 appetizer servings


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1/2 cup finely chopped sweet onion
1/4 cup finely chopped green onions (about 3 green onions)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 tablespoon vegetable oil
1 pound skinless salmon fillets
2 cups all-purpose baking mix
2 large eggs
3/4 cup milk
2 cups vegetable oil


Prep: 25 Minutes
Cook: 12 Minutes
Stand: 20 Minutes
Fry: 4 Minutes

1. Sauté first 5 ingredients in 1 Tbsp. hot oil in a medium skillet over medium heat 3 minutes or until onion is tender. Place onion mixture in a bowl.

2. Add salmon to skillet; cook, covered, 9 minutes or until almost done. Remove to a plate, and let stand 20 minutes. Flake salmon; stir into onion mixture.

3. Whisk together baking mix, eggs, and milk in a large bowl just until blended; stir in salmon mixture.

4. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat. Fry, in batches, 2 minutes on each side or until golden. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Red Pepper Rémoulade.

Created date

February 2008