Servings: 4 | Preparation time: 20 minutes | Cooking time: 15 minutes
Ingredients
- ½ yellow onion finely diced
- ⅓ green bell pepper finely diced
- 2 cloves garlic finely minced
- 2 tablespoons fresh parsley finely chopped
- 1 can wild pink salmon drained and cleane
- 1 large egg
- ⅓ cup mayonnaise
- ½ cup yellow cornmeal
- ¼ cup all purpose flour
- Olive oil for searing
- ½ teaspoon Cool Runnings onion powder
- ½ teaspoon Cool Runnings garlic powder
- ½ teaspoon Cool Runnings paprika
- ½ teaspoon Cool Runnings cayenne pepper
-
Cool Runnings Creole seasoning to taste
- Cool Runnings all natural all purpose seasoning to taste
- Dried dill to taste
- Old Bay seasoning to taste
- Black pepper to taste
- Lemon wedges for serving
Directions
1. Dice the onion and green bell pepper very small and mince the garlic finely. This helps the croquettes hold together and cook evenly.
2. Open the can of salmon and carefully remove all bones skin cartilage and any dark pieces. Add the clean flaky salmon to a mixing bowl and gently break it up with a fork.
3. Add the diced onion bell pepper garlic and parsley to the salmon. Season with onion powder garlic powder paprika cayenne creole seasoning dried dill Italian seasoning Old Bay and black pepper. Mix gently until evenly distributed.
4. Stir in the mayonnaise followed by the egg. Add the cornmeal and fold everything together until the mixture is moist well seasoned and holds its shape when pressed.
5. Let the mixture rest for 5 minutes so the cornmeal can absorb moisture.
6. Form the mixture into evenly sized patties pressing firmly but gently. Lightly dredge each patty in all purpose flour shaking off any excess.
7. Heat a generous drizzle of olive oil in a skillet over medium heat. Pan sear the croquettes for 3 to 4 minutes per side flipping carefully until golden brown and crisp on both sides.
8. Transfer to a paper towel lined plate to drain briefly.
9. Serve hot with lemon wedges and squeeze generously before eating.