Sesame Salmon Croquettes

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. Can't find fresh ginger? Substitute with 1/2 tsp. ground ginger.

 

Yield:

Makes about 3 1/2 dozen

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

1 lemon
2 tablespoons kosher salt
1 (1-lb.) salmon fillet
2 1/2 cups panko (Japanese breadcrumbs), divided
2 large eggs
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 teaspoons loosely packed lime zest
2 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger
1 (1.62-oz.) jar toasted sesame seeds
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup butter, melted

Preparation

1. Cut lemon in half. Squeeze juice from lemon into a 3-qt. saucepan. Add lemon halves, 2 Tbsp. salt, and 6 cups water, and bring to a boil over medium-high heat. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes). Remove and discard skin, and flake salmon.

2. Preheat oven to 425°. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.

3. Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan. Add 1 Tbsp. salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.

4. Bake, in batches, at 425° for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.

Note:

We tested with McCormick Gourmet Collection Toasted Sesame Seed.

Total time does not include Ginger Rémoulade.

Make Ahead: Prepare recipe as directed. Cool completely, and freeze in zip-top plastic bags. Bake at 350° for 10 to 15 minutes or until warm.

Marian Cooper Cairns,

December 2013