Salmon Croquettes

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).

http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html

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.  

Salmon Croquettes

Yield: 4 Servings

Ingredients

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

2T Mustard

2T Honey

1 Egg

Vegetable Oil (enough to cover the bottom of the skillet)

Method

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

Enjoy

~CGJ

Southern Colcannon

Colcannon is a tradition Irish dish made from mashed potatoes and kale or cabbage, cream, salt, pepper, butter and often ham or bacon.  In a mood to repurpose leftover "Greens", I thought I would make Colcannon and "Dixie it up a bit".  I had previously cooked a pot of combined turnip and collard greens...spiked with smoked ham.  If you do not have access to fresh greens, I would recommmend a canned option such as any made by "Glory Foods".  

http://www.gloryfoods.com/products/seasoned-southern-greens-and-spinach/

This week everyone that isn't Irish is for one day and everyone that is... celebrates even harder.  My heritage inspired me to reinterpret this Irish classic and in using greens... brings it home even more. 

Oh, my Gleason (Gleeson) roots lead me back to Tipperary, in "Southern" Ireland. 

Happy Lá Fhéile Pádraig!

Southern Colcannon

(4 Main Servings or 6 to 8 Side Servings)

2 pounds washed, cubed potatoes (I used Yukon Gold, unpeeled)

1/4 c salted butter

5 cloves garlic, finely minced

2 cups drained cooked greens with ham or (1) 27 oz. can drained, *finely chopped

1 1/2 t Kosher salt

1/2 t ground black pepper

1/2 c fat free half and half

More butter

Place cubed potatoes in a microwave safe dish with a splash of water and cook covered on high for 10 minutes.

In the meanwhile, place 1/4 c of butter in a pan, heat until melted.

Add garlic and saute for 2 minutes, until soft.

Add greens, salt and pepper, continue to saute stirring until fully heated through.

Add cooked potatoes plus half and half.  With heat on low use a hand held mixer or stick blender to combine all and until potatoes are smooth.  Serve with additional butter.

*Tip - I use a pizza cutter to finely cut the greens and ham

Enjoy

~CGJ