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Salmon Beignets With Red Pepper Rémoulade

Prep time 25 mins
Cook time 12 mins
Stand time 20 mins
Fry time 4 mins
Yield Makes 6 main-dish or 12 appetizer servings
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.

Ingredients

  • 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
  • Red Pepper Rémoulade

How to Make It

  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.