When I was a girl growing up in the South in the 60's and 70's...it seemed quite common to have Salmon Croquettes... often, but from Salmon out of a can. When I find it (fresh) on sale or entertain using a filet and have leftovers...one of my favorite ways to repurpose it is to make Croquettes.
This version is one that packs quite a flavor punch using both honey and mustard. The contrasting texture of the soft succulent middle juxtaposed with the crisp Panko covered outside makes for quite a combination.
This is certainly an evolution of a dish that I served to MY daughter growing up... albeit Salmon from a can and on sale no doubt.
Don't waste those leftovers and stretch them even further by making it the centerpiece of a plate of salad(s). I used what I had to make do. If I had had a wedge of Parmesan....I certainly would have made shavings to garnish and augment the simple plate of mixed greens with a homemade dressing.
I like this Balsamic Vinaigrette per Emeril (see link).
Not to worry about buying that piece of fish that is a little bit too big, go ahead knowing you are a smart cookie and will create at least a couple of fabulous meals for you and your family and/or friends.
Yield: 4 Servings
1 lb Cooked Salmon, skinned and deboned (I used 2 big center cut leftover pieces)
Panko Breadcrumbs (2 T for filling and enough to cover the bottom of a plate for dredging)
2 T Parmesan Cheese
½ t Salt
¼ t Ground pepper
Vegetable Oil (enough to cover the bottom of the skillet)
Using a fork, shred the salmon in a bowl
Take the 2 T Panko, Parmesan, Salt and Pepper…mix together then add to the Salmon
Add Honey, Mustard and Egg and mix until well incorporated
Divide into 4 portions… shape into balls then flatten into patties (for more even cooking)
Dredge in the remaining Panko and set aside for 10 minutes to rest
Heat oil in a skillet and pan sauté 3 minutes per side or until golden brown