POACHED SALMON CROQUETTES

Updated at: Thu, 17 Aug 2023 07:04:18 GMT

Step 1

In a medium-sized pot, combine the cooking wine, chopped shallot, and about 4 cups of water.

Step 2

Bring this to a boil over medium-high heat and let boil for a minute. While waiting for the water to boil, get a slotted spoon and line a tray with paper towels. Once the salmon goes in, you have to be ready!

Step 3

Add the cubes of salmon to the boiling liquid and stir to make sure they’re not sticking together. Cook the salmon for about 2 minutes.

Step 4

Take one piece out and pull it open, the center should still be raw/rare and look like a bullseye with the light pink cooked outside getting darker to the rare center. If the rare par is small in the center (about ¼”), remove all of the salmon immediately and place it on the paper towel- lined tray to drain and cool. If the rare center is large (½” or more), let the salmon cook for another 1-2 minutes. Remember, the salmon will continue cooking when you take it out, and it will get cooked again in croquette form. If it’s cooked all the way through on the poach it will get dry. You will need a “spider” or wire, long-handled scoop to lift the salmon out.

Step 5

While the salmon cools, prepare the other croquette ingredients.

Step 6

Crush the crackers by hand into a medium sized bowl. You should have a mix of crumbs and shards, but make sure the larger pieces are no larger than ⅛”. Set aside.

Step 7

Heat a cast-iron pan over medium-low heat.

Step 8

Meanwhile, in a small processor, combine the chopped onion, green bell pepper, and parsley. Pulse a few times to chop small, and combine.

Step 9

Add a drizzle of vegetable oil to the heated pan and add the onion mixture. Season with a little salt and pepper, and cook, stirring occasionally until the liquid is almost completely evaporated and the vegetables have that translucent, sweated look. Add to the bowl with the crackers, wipe the pan with a paper towel, and keep it to cook the croquettes later.

Step 10

Add the remaining ingredients and cooked salmon to the bowl and fold to incorporate. You also want to break up the salmon while folding, so everything gets seasoned/ incorporated evenly.

Step 11

Let the mixture stand, refrigerated for 10 minutes so the crackers can soak up the excess moisture.

Step 12

After resting, the mixture should be a little moist. Test it by squeezing a small amount in your hand, if it won’t hold together add 1-2 tbsp of flour or a couple more crackers. This mixture can be made and refrigerated at this point overnight for cooking the next day.

Step 13

Re-heat your pan over medium-high heat. Scoop ½ cup portions of the salmon mixture and form into patties that are about ½-⅔” thick. **I like to use a 3” rolled-edge ring mold.

Step 14

Add oil to just coat the bottom of the pan. When oil is just starting to smoke, place a few of the salmon patties inside, making sure to not crowd the pan. The patties should have a little space between them.

Step 15

Cook on each side for 2-3 minutes or until nicely browned, then drain on paper towels (or newspaper) and serve while hot.

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