I love fish, especially salmon, but it is not always an easy task to buy fresh fish in New York city. Fresh salmon is usually very expensive and good ones are hard to find.
Until recently, I hadn’t considered canned salmon. About a month ago I read an article in a health magazine about how canned salmon could be a healthier option than its fresh and frozen counterparts. Apparently when salmon is prepared for canning, some of the fat is processed out which means it's lower in calories. Also, canned salmon is usually caught in the wild which means that it's lower in mercury and other contaminants than farm raised fresh salmon.
Canned salmon is also more convenient to prepare. They are already cooked and the edible bones add calcium to your diet. The price is not bad neither. Canned salmon can be used any place you often use tuna: salads, sandwich spreads, filling in homemade sushi. Or you can drain it and add it to any hot or cold pasta dish.
My favorite canned salmon recipe has to be Salmon Croquettes. I like them because they are totally versatile and anyone can make their own variation! Some people like to make them with mashed potatoes, some like to add cucumber or mashed peas.
Here is my variation:
I added lemon juice to add freshness and dill to complement the salmon. I love the creamy texture on the inside and the crunch on the outside. I hope you will enjoy my recipe as much as I do!
- 1 can of pink or red salmon, undrained
- 1 onion, finely chopped
- 1 cup of Italian breadcrumbs
- 1 large egg, beaten
- 1/8 cup of water
- 1/4 teaspoon of Dill
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon of fresh lemon juice
- Gently break apart the salmon with a fork. Mix in onion, dill, parsley and lemon juice gently and toss evenly. Next, add the cracker crumbs, egg and water.
- Shape into 6 -8 croquettes. Carmen's Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking so they don't fall apart as easily.
- Heat oil over medium high heat. Carefully add the croquettes and cook until golden, carefully turning and cooking the other side.
- Drain on paper towels. Serve immediately with a squeeze of fresh lemon and Tartar Sauce
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