Name: Sesame Salmon Croquettes
Total time: 1 h 45 min
Yield: Makes about 3 1/2 dozen
Ingredients: 1 lemon; 2 tablespoons kosher salt; 1 (1-lb.) salmon fillet; 2 ½ cups panko (Japanese breadcrumbs), divided; 2 large eggs; 2 green onions, thinly sliced; ¼ cup chopped fresh cilantro; ¼ 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; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ⅓ cup butter, melted; Ginger Rémoulade

Step 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.

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Step 2
Preheat oven to 425°. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.
Step 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.
Step 4
Bake, in batches, at 425° for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.

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Sesame Salmon Croquettes

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