Fixing salmon: Pan-grill or make into croquettes

Cooking Q&a

October 18, 2006|By Gholam Rahman | Gholam Rahman,Cox News Service

A recipe for salmon croquettes called for cooked salmon. I have some wild salmon and was wondering how best to cook that for the croquettes.

Wild salmon is a treasure that I don't think you should waste in making croquettes, where its glorious flavor and taste will be buried under other ingredients.

We recently came into possession of a whole fillet of wild salmon when my niece sent us one after she and her husband returned from an Alaskan fishing trip. My wife carefully thawed the fillet in the refrigerator and cut it into generous single-serving pieces. She marinated the pieces for a short time in balsamic vinegar, salt and freshly ground pepper.

A heavy nonstick skillet then was heated to fairly hot and coated with extra-virgin olive oil, and the pieces of fillet were pan-grilled on one side until a light crust formed, about 3 to 4 minutes. The pieces were turned and grilled for another 2 to 3 minutes. The pan was deglazed with butter and balsamic vinegar, and the sauce was drizzled over the salmon. Served with asparagus spears and French bread on the side, the salmon made a memorable meal.

If you still want to do the croquettes, however, poach the salmon in chicken broth and wine, with garlic, salt, pepper and perhaps some dill. Poach over low heat for about 12 to 15 minutes, covered, turning once. Flake the fish and proceed with the recipe instructions.

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