TEXAS TASTED

OPEN SEASON by Reavis Z. Wortham
March 25, 2017
FISH & GAME GEAR
March 25, 2017

Headline

Salmon and Shrimp Croquettes

This is one of my mom’s recipes that she made as I was growing up. I have added some of my own touches to the original, but they are great served warm or cold right out of the refrigerator. The shrimp adds an additional dimension of flavor and texture. Make yourself a batch to carry with you on your next outing, they are great!

Ingredients:

2 fillets canned salmon, carefully boned, skin removed and flaked (or ½ pound freshly steamed salmon filet, cooled and flaked)

6 large shrimp—peeled, deveined and chopped (raw)

2 eggs, beaten

2 tablespoons milk

1- fresh jalapeno, seeded and diced small

1- stalk of fresh celery, chopped small

2 tablespoons green onions, diced

2 teaspoons, red bell pepper, diced small

1 tablespoon Texas Gourmet’s Sidewinder Searing Spice

1/8 teaspoon of fresh or dried dill weed

2 teaspoons shaved parmesan cheese

3/4 cup bread crumbs

Vegetable oil, for frying

Directions:

Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten eggs, milk, green onions, jalapeno, red bell pepper, celery, Texas Gourmet’s Sidewinder Searing Spice, dill weed, shaved parmesan and 1/2 cup bread crumbs in a large bowl. Form into 2 ½-inch round patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side. Serve cold or warmed.

Lemon Garlic Aoli

1 garlic clove, minced

Juice of 2 lemons

Zest of 1 lemon

2 egg yolks

1 1/2 cups canola oil

Salt and freshly ground pepper, to taste

Combine all ingredients, chill for an hour or more and serve with Salmon Shrimp Croquettes 

Bon Appetit!

Email Bryan Slaven at

[email protected]

See more recipies at thetexasgourmet.com

Email Bryan Slaven at [email protected]

 

Return to CONTENTS Page

Comments are closed.

Need to Subscribe?