Salmon Croquettes with Dill Sauce
By Ro Morse
PADUCAH, KY - SuperValu Foods Recipe of the Week - Serves 6
1 1/2 pounds salmon fillets, skinned and chopped
1 egg, beaten
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons chopped Vidalia onionor
1/2 teaspoon ground black pepper
1 teaspoon prepared mustard
1/4 teaspoon Jane's Krazy Mixed-Up Salts (or garlic salt)
1 tablespoon olive oil
Combine the salmon, egg, lemon rind, lemon juice, onion, pepper, mustard and salts. Mix well and form into 6 balls. Flatten into patties. Chill until time to cook. Heat oil in heavy skillet over medium hot heat. Cook croquettes for about 3-4 minutes on each side. Serve the dill sauce (recipe below) on top or on the side.
2 ounces cream cheese
1/4 cup whipping cream
1/4 cup chopped fresh dill or 2 tablespoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon, cut in 6 wedges
Melt cream cheese in a sauce pan and stir in the whipping cream until well blended. Cool a bit and stir in the dill, salt and pepper. Pour over croquettes or serve on the side for dipping. Garnish with a lemon wedge.
The flavors in this recipe are fresh and meaty with no fillers like cracker or bread crumbs. Most any flaky fish can be substituted for the salmon. This can also be served like your favorite burger on a bun with a summer ripe tomato slice and fresh slice of sweet onion. Yum!
This recipe is shared July 30-August 3, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by
SuperValu Foods on Lone Oak Road in Paducah.
Check out more recipes online at: www.supervalupaducah.com