Salmon Croquettes with Pinapple Salsa

By Souxie
February 28, 2012
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Salmon Croquettes with Pinapple Salsa

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

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
  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.

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