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Salmon Croquettes
with Roasted Tomatoes and Greens

Chef Scott Peacock of Watershed – Decatur, GA
Salmon Croquettes from Gift of Southern Cooking by Edna Lewis and Scott Peacock
(Alfred A. Knopf, 2003)
Adapted by StarChefs.com
October 2007

Yield: 4 Servings

Chef Scott Peacock's Salmon Croquettes on StarChefs.com Ingredients:

    Salmon Croquettes:
  • 1 quart water
  • ½ cup white wine
  • 1 Tablespoon plus 1 teaspoon Kosher salt
  • 1 Tablespoon plus 1 teaspoon Old Bay
  • 1 pound salmon filet
  • 1 medium yellow onion, diced
  • ¼ cup green onion, thinly sliced
  • 1 lemon, juiced
  • 1 egg, lightly beaten
  • 3 Tablespoons unsalted butter, melted
  • 1½ cups fresh breadcrumbs
  • Vegetable oil, for frying

    Roasted Tomatoes:
  • 2 cans San Marzano whole tomatoes
  • 8 Tablespoons Plugrá butter
  • ¼ cup Kosher salt
  • ¼ cup sugar
  • 1 teaspoon black pepper

    Spinach:
  • 1 large handful curly leaf spinach, washed
  • 1 Tablespoon butter
  • Kosher salt
  • Black pepper

    To Assemble and Serve:
  • 8 lemon wedges

Method:
For the Salmon Croquettes:
Bring the water, wine, salt, and 1 Tablespoon Old Bay seasoning to a simmer in a medium skillet. Place salmon in the skillet, skin-side down, turn off the heat, cover, and let sit for 10 minutes in the hot liquid. After 10 minutes, remove the salmon, discarding the liquid. Peel the skin off the salmon. Using your fingers, separate the salmon into large pieces, and drop them into a mixing bowl, checking for bones as you go. The salmon may not be completely cooked through at this point, but it will cook through when you fry the croquettes. Mix in the yellow and green onions, 1 teaspoon salt, 1 teaspoon Old Bay, and lemon juice, then add the lightly beaten egg, the melted butter, and the breadcrumbs.  Chill the mixture for at least ½ hour. When the mixture has chilled, use your hands to form 8 small, loosely packed cakes, about ½-inch high, and 2½-inches in diameter. Store in the refrigerator until ready to cook. Heat 1-inch of vegetable oil in a large non-stick skillet and fry the croquettes. Don't crowd the pan – you may have to cook them in two batches. Gently ease the croquettes into the hot oil. Fry for about 4 minutes on one side, then gently flip them over and cook about 2 minutes on the other side. Drain on a paper towel and serve. 

For the Roasted Tomatoes:
Preheat oven to 350ºF. Butter a hotel pan with cold Plugrá. Pull the whole tomatoes out of liquid using hands and lay in buttered pan. Season generously with salt and sugar and add black pepper to taste. Cut 6-8 Tablespoons of Plugrá and dot evenly on top of seasoned tomatoes. Bake uncovered until tops of tomatoes start to caramelize, about 20 to 30 minutes.

For the Spinach:
Melt butter in a sauté pan until foamy. Add spinach and season with salt and pepper, turning the leaves with tongs to evenly coat in seasoning and melted butter. Continue to cook until wilted and tender. Taste for seasoning and serve immediately.

To Assemble and Serve:
Place 2 Salmon Croquettes side by side on a plate with tomatoes and greens next to each other behind the croquettes. Serve with 2 lemon wedges.

 

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  • Atlanta Rising Stars 2007
  • Atlanta Casual Chic

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