SALMON CROQUETTES WITH MANGO SALSA

Hello All! Hope this post finds you doing fabulous on this fine Sunday. I had not intended to blog anything this weekend but I had the time, I had a taste for something special and so I figured, why not?

I use to attend this church many years ago that served breakfast early on Sunday mornings. One particular Sunday, they served Salmon Croquettes with rice and gravy. That was the first time that I had had Salmon Croquettes and they were so good that I swore I would learn the recipe and make them myself one day. Needless to say, for your dining enjoyment today, I have prepared Salmon Croquettes with Mango Salsa.

Like last week, this blog contains a two-part recipe: the first being the Mango Salsa and the second being the Salmon Croquettes made with Chicken of the Sea Pink Salmon. I was going to prepare the Salmon Croquettes with simple rice and gravy just like my old church use to serve it but I thought that I'd branch out and be a little adventurous.

Special Notes: The recipe is taken from the back of the Chicken of the Sea Pink Salmon pouch. (I prefer to use this brand of salmon because it's skinless and boneless as opposed to the traditional canned version.) The only variation that I made was to increase the amount of salmon, egg and bread crumbs. Everything else remained the same. I used 2 pouches of salmon and I increased the amount of egg and breadcrumbs by one half. This gave me a quantity of 6 salmon croquettes.

Final Thoughts: Even better on day 2. The mango in the salsa has gotten a little juicer as it sat overnight in the refrigerator and the flavors of the other ingredients seem to have blended better. I’ve noticed here lately that a lot of restaurants are serving mango salsa or chutney with fish dishes such as Grilled Salmon or Crab Cakes. I'm not quite sure why but the exotic taste of fresh mangoes go very well with seafood. You could also serve this salsa with homemade cinnamon and sugar tortilla chips.  Enjoy!

Mango Salsa (taken from http://www.chefinyou.com/)

Ingredients:

1 Large ripe mango

1 medium red bell pepper, diced into small pieces

1 medium Jalapeno, seeded and diced into small pieces

1 small red onion, diced finely, about 1/4 cup

1 -2 tbsp lemon/lime juice

Sugar to sprinkle if your mangoes are not sweet enough

Few sprigs of cilantro, chopped

Few mint leaves (optional)

 

Directions:

1. Dice the mangos, peppers and onions into small pieces.

2. Add chopped fresh cilantro.

3. Squeeze in the juice from the lime.

4. Season with salt or sugar or both.
5. Toss well, cover and refrigerate.


Salmon Croquettes

Ingredients:

1 (6-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onions

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1/4 teaspoon seasoned salt

1/2 teaspoon garlic powder

1 large egg, beaten

1 cup bread crumbs

3 tablespoons of butter

Directions:

1. In a bowl, combine red pepper, green onions, mayonnaise, lemon juice, salt and garlic powder.

2. Stir in Chicken of the Sea® Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky).

3. Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.

4. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.