The home I grew up in served fish at every Friday dinner - no exceptions. So let’s talk about salmon and how it can be made palatable. What’s that you say - salmon is palatable in any form? Not to me. Always had a rotten taste on my palate. I didn’t like the smell much less the taste of salmon until I ate extremely fresh and wild salmon. And that’s hard to find these days. If it’s fresh, it is probably farm-raised, where the diet is unnatural and genetics are modified in order to import the orange color to the flesh artificially. If it’s wild, it is rare and outrageously expensive and if it doesn’t taste rotten, you just got lucky. So here’s Mom’s recipe for Salmon Croquettes. It’s the only way I’ll eat it and also the least expensive because it uses canned salmon.
Ingredients for 12 salmon croquettes:
- 2 cups canned salmon, or you can use fresh
- 2 cups mashed potatoes to hold it together, or you can depend on the egg
- and bread crumbs as a sub for the potatoes.
- 1 ½ teaspoons anchovy paste (just buy the anchovy filets and mash them yourself)
- 1/8th teaspoon pepper
- 1 beaten egg, 2 if you’re not including mashed potatoes
- 2 tablespoon minced parsley
- 2 teaspoon lemon juice
- 2 Tablespoon minced red onion
- 1/4 cup chopped celery
- 1/4 cup green onion
- Bread crumbs
- Combine all ingredients, shape, bread and fry the croquettes in a combo of oil and butter until golden brown on each side. Drain on absorbent paper. Serve and eat (fresh fruit is a good compliment to these croquettes. Think melons and peaches here. It is summer after all).