Ingredients:
1/4 cup organic mayonnaise (such as Earth Balance), divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon smoked paprika
1/8 teaspoon ground red pepper
2 (6 ounce) packages or cans skinless, boneless wild salmon
1 organic large brown egg, lightly beaten 1 cup panko (Japanese breadcrumbs)
1 tablespoon grape seed or Safflower oil 1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon sea salt or garlic salt
Preparation:
1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons dijon mustard and next 7 ingredients (including egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
Salmon Croquette Sauce
1. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
1/4 cup organic mayonnaise (such as Earth Balance), divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon smoked paprika
1/8 teaspoon ground red pepper
2 (6 ounce) packages or cans skinless, boneless wild salmon
1 organic large brown egg, lightly beaten 1 cup panko (Japanese breadcrumbs)
1 tablespoon grape seed or Safflower oil 1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon sea salt or garlic salt
Preparation:
1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons dijon mustard and next 7 ingredients (including egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
Salmon Croquette Sauce
1. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
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