Salmon Croquettes

You will need:

For the croquettes:

1 can of wild caught Alaskan salmon, bones removed

1 egg

1 cup panko breadcrumbs

1 small white onion, chopped

2 scallions, chopped

2 cloves garlic, chopped

1/2 can of corn

1/2 lemon

Oil for shallow frying

For the corn salsa:

1 small tomato, diced

1 avocado, diced

1/2 can corn

For the spicy mayo:

1/2 lemon

1 cup mayo

2 tablespoons sriracha

For the wild rice:

1 Box your favorite wild rice

water & butter, according to package directions

Step 1:

Prepare wild rice according to package directions. While that cooks prepare the croquettes.

Step 2:

Saute the garlic, scallions and onions in a few tablespoons of oil until the onions are translucent. Remove from heat & let cool. Combine the can of salmon, half of the panko breadcrumbs, 1/2 can of corn, and the 1 egg. mix well to combine. Add the cooled mixture of garlic, scallions & onions.Add juice from half of lemon and incorporate all ingredients.

Step 3: 

Heat about an inch of oil in a large skillet on medium heat. Ensure your pan has tall sides for frying. Form the salmon mixture into patties.  Dip into remaining panko breadcrumbs, coating all sides evenly. Fry The patties until golden brown on each side. Repeat until all patties are cooked and allow to dry on a paper towel.

Step 4:

Mix together the mayo, sriracha sauce and the juice of half lemon. In a separate bowl, combine the corn, tomato and avocado. Add a few tablespoons of the spicy mayo mixture and mix well. Use the remaining spicy mayo to drizzle over salmon croquettes.

Step 5:

Assemble each dish with rice, corn salsa and salmon croquettes. Serve with lemon slices and spicy mayo mixture.

ENJOY!