Fry

Salmon Croquettes with Pinapple Salsa

by:
February 28, 2012
Author Notes

My husband's grandmother used to make the BEST salmon croquettes. I've been able to come close to her creation but have added my own twist with the pineapple salsa. I always thought salmon and pineapple made a good pairing. I hope you'll like it as well!! —Souxie

  • Makes 4
Ingredients
  • For the pineapple salsa:
  • 1 1/2 cups crushed pineapple, undrained
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced orange bell pepper
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • For the salmon croquettes:
  • 2 15 ounce cans salmon, drained and cleaned (reserve the liquid from the can)
  • 2/3 cup dry cracker crumbs
  • 1 extra large egg
  • 1/4 cup finely chopped fresh parsley
  • cracker crumbs for coating croquettes
  • oil for deep frying
In This Recipe
Directions
  1. For the salsa: In a medium size bowl, combine all of the salsa ingredients. Mix well, cover and refrugerate until ready to use.
  2. For the croquettes: In a large bowl, flake the salmon. Add the cracker crumbs, egg and parsley. Mix well and form into 8 croquettes. Dredge croquettes in cracker crumbs and refrigerate for 1-2 hours. Prepare deep fryer according to manufacturers directions. When ready, fry croquettes until browned, about 6-7 minutes each. Drain on paper toel and serve with pineapple salsa. To make into appetizer or Hors d'oeuvres, simply make the croquettes smaller.

See Reviews

See what other Food52ers are saying.

  • Colleen Sowa
    Colleen Sowa
  • kimbell
    kimbell
  • allyskitchen
    allyskitchen
Review