This is a dish that looks most delightfully fancy without you having to do a whole lot of work to make it. It’s also an entire meal in one dish. Do you need any more convincing?
When I started making salmon croquettes, I wasn’t happy because of the blandness and dryness of most of the recipes out there. So I attempted to fix that by making this recipe.
There are 3 parts to this. There are the salmon croquettes themselves; then there’s the rice. Then there’s the kale. To break it down and make it a little easier, there’s an ingredient list at the bottom. And it really is a lot easier than it looks and sounds.
TO MAKE THE SALMON CROQUETTES:
Start out with some garlic cloves. I used around 6, but that’s rather extreme. A normal amount is 2 or 3.
Mince the garlic and set it aside.
Now you need 2 cans of salmon. These are 14.75 oz cans.
Drain the canned salmon thoroughly and set it on a plate.
Start pulling apart the filets. Keep the chunks as big as you possibly can.
Canned salmon is chockfull of bones. If you have a filet that’s still intact, it might looks something like this.
Don’t worry about removing all the ribs. There are hundreds, and they are very soft. But make sure you take out the spine.
And peel off the skins, too. Nasty.
When the salmon has no skin, and few bones, left, set it aside.
Now slice 2 to 3 tablespoons of butter.
Melt it on medium heat,
And add the garlic.
Cook it for about a minute, just until you can smell it. Smells delicious.
Now add the salmon that you deboned.
Turn the heat down to medium low and pour in 1/4 cup of white wine.
Cook the salmon, stirring occasionally, until the liquid has evaporated. Try and keep the chunks as large as possible.
Cooking some flavor into the salmon is part of what keeps these croquettes from being bland. Also, it adds moisture so they aren’t dried out at the end (…ew).
While the salmon is cooking, grab a handful of fresh parsley. Rinse it and drain it on a paper towel.
When all the liquid is gone from the skillet, turn the heat off and squeeze in the juice of half a lemon (not pictured). Then add the parsley.
Set the pan aside to let it cool for a moment or two.
Meanwhile, heat about 1/2 inch of vegetable oil in a large skillet over medium high heat.
Now I’m going to start mixing the croquettes together. Normally, I’d throw the meat in a bowl to continue. But today I was too lazy.
Actually the bowl I would have used was already in use, so I couldn’t. Ha.
In any case, I just mixed it all together in the pan, which works just as well.
Start out by squirting in 2 to 3 tablespoons of dijon mustard. Amounts are approximate.
And add about the same amount of mayonnaise. NOT Miracle Whip!! Real mayonnaise.
Obviously you can use Miracle Whip if you actually like it, though I think it tastes horrendous. It’s sweet, though, so it’ll make these croquettes taste pretty weird. I really wouldn’t recommend using it.
But then I don’t like Miracle Whip. I’m sure you didn’t know that.
The next thing you add is an egg.
Mix everything together. It’s virtually impossible not to use your hands here.
Now pour 1/2 cup of breadcrumbs and mix together once again. Try and keep the chunks as large as possible.
Now you can season the croquettes with whatever you want. I used salt, pepper, and Parmesan cheese to taste. Old Bay might seem like the perfect choice, but it actually isn’t because of the way these have already been flavored.
Now dump some flour into a shallow dish.
Take a lump of the mix from the pan…
and form it into a ball.
Plop the ball in the flour…
roll it around to coat…
And set it aside.
Repeat until all the mix has been used. Usually this makes around 8 to 12 croquettes, depending on the size you prefer. I had 10 this size.
The oil should be hot by this time.
Put the balls into the oil with tongs or a spatula (not your fingers). Don’t overcrowd them, even if you have to do a second batch! Flatten them slightly with a spatula.
Cook for about 3 minutes on one side, or until it’s dark golden…
And then the same amount on the other side.
Drain them well on paper towels, which I forgot to take a picture of.
TO MAKE THE RICE:
Chop an onion…
Heat a tablespoon or two of butter in a dutch oven over medium low heat.
When the butter is hot, add the chopped onion.
Cook the onions for about 10 minutes over medium high heat.
Now pour in some instant rice. This is about 3 cups.
Add 1/2 of white wine.
Add an equal amount of chicken broth. Equal to the amount of rice you used, not the amount of wine. Also add some salt and pepper to taste.
Cook the rice for 5-10 minutes until the liquid’s all gone and the rice is tender. If the liquid is all gone and the rice isn’t tender, just add some more chicken broth and cook until it is.
THE FINAL DISH:
This is a plate of steamed kale.
For some reason, I love kale.
And that means I love it raw, steamed, pan-fried, and any other way you can dream up.
Put the kale on a platter and push it to the sides…
And spoon the rice into the middle.
Now take the salmon croquettes and set them on the rice.
And of course if you don’t want everything on the same platter, you can serve everything separately.