Salmon Croquettes With Portabella Cream Sauce
From DetroitTokyo 11 years ago
- 45min + chill to make
- Serves 2
This is my 300th recipe post! The first restaurant that I worked at back when I was in high school is a Soul Food (American Southern) place. They serve a salmon croquette with portabella cream sauce entree and I've been meaning to try my hand at replicating them. Read more I put my own twist on them of course. I haven't had them in years but these fit the bill. The croquettes are also good without the sauce, and may be eaten as is with lemon wedges. The portabella cream sauce would be lovely tossed with pasta. See less
Ingredients
Croquettes
- 1 7 oz. can salmon, drained and flaked shopping list
- 1 egg, whisked shopping list
- 1 garlic clove, minced shopping list
- 2 green onions, chopped shopping list
- 1 stalk celery, diced fine shopping list
- 2 tbsp plain Greek yogurt shopping list
- 1 tbsp lemon juice shopping list
- 1/4 cup + 1 tbsp flour (I used brown rice flour for a gluten free option) shopping list
- 1 tsp dried parsley (or use 2 tbsp fresh if you have it) shopping list
- lemon pepper seasoning, to taste shopping list
- sea salt, to taste shopping list
- 1 tbsp olive oil shopping list
Cream Sauce
- 1 tbsp olive oil shopping list
- 2 tbsp butter, divided shopping list
- 2 portabella mushroom caps (about 1/2 pound) shopping list
- 1 garlic clove, minced shopping list
- 1 shallot, chopped shopping list
- 1 tbsp thyme leaves shopping list
- 1/4 cup white wine shopping list
- 1/2 cup chicken stock shopping list
- 3/4 cup heavy cream shopping list
- lemon pepper, to taste shopping list
- sea salt, to taste shopping list
How to make it
Croquettes
- Line a plate or baking sheet with parchment paper.
- Combine salmon, egg, garlic, onions, celery, yogurt, lemon juice, 1/4 cup flour, and parsley in a medium non-reactive bowl. Season lightly with lemon pepper and salt, you can always add more. Mix to combine.
- Divide mixture into 6 equal portions. Gently shape into patties one at a time and place on lined baking sheet See Photo. Cover with plastic wrap and refrigerate for at least 30 minutes and up to several hours.
- Heat olive oil in a medium-large skillet over medium-high heat.
- Place tbsp flour in a shallow dish. Gently dredge both sides of each patty before placing them into the skillet. Cook for 5 minutes on each side, until golden brown See Photo. Place on a plate and tent with foil if needed to keep warm while cooking sauce, or if cooking in batches.
Cream Sauce
- Heat olive oil and 1 tbsp butter in a medium saucepan over medium heat See Photo. Add mushrooms and saute for 5-7 minutes. Remove and transfer to a plate and tent with foil to keep warm (not necessary but saves a few moments). Add remaining tbsp butter to skillet. Ad shallots and saute for 2-3 minutes. Add garlic and cook for 2 minutes, stirring occasionally. Add thyme and stir, cook for an additional minute.
- Slowly add wine, stock, and heavy cream. Whisk until smooth. Lower temperature and cook until thick enough to coat the back of a spoon. Season with lemon pepper and sea salt.
- Spoon over salmon croquettes.
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