Eva's Wild Sockeye Salmon Croquettes

Eva's Wild classic salmon croquettes 

Recipe by Pieter Dijkstra

Serving size: 6

INGREDIENTS

• 1 pound Salmon, Eva's Wild
• 4 ounces wine, white
• 1 1/2 tablespoons kosher salt, divided in 1/2
• 1 1/2 cups panko
• 1 ounce butter, melted
• 1 tablespoon dijon mustard
• 2 ounnce onion, grated
• 4 each green onion, thinly sliced
• 2 each eggs, lightly beaten
• 3 Tablespoons Old Bay Seafood seasoning
• 1 each lemon, juiced and zested
• 2 cups water
• 4 ounces avocado oil, for cooking
• 12 sprigs fresh dill, for garnish
• 12 slices lemon, for garnish

DIRECTIONS

1. Pour water, wine old bay and one third of salt into a large sauté pan on medium high heat.
2. Place Eva's Wild Salmon filet skin side down. Simmer salmon for 6-8 minutes. Salmon should be slightly rare on the inside when done. Remove Eva's Wild salmon from poaching liquid and let cool. Discard the cooking liquid.
3. In a large mixing bowl combine scallions, panko, beaten egg, melted butter, onion and salmon. Gently fold mixture together until ingredients are combined well but not smooth. Mixture should be slightly chunky.
4. Refrigerate covered for one hour.
5. Divide mixture into 12 equal parts. Form patties with the divided mixture. Mold each patty into 2" wide discs that are about 1/2" thick.
6. In a 10" non stick pan, pour a 1/2 " of oil and heat on medium high.
   
7. Place four patties into hot oil and cook for two minutes on each side. It is very important to not over heat or over crowd the pan!! Transfer seared patties to a paper towel lined plate to drain. Repeated cooking process until all 12 patties have been fried. Reheat in the oven if needed.  Serve with your favorite sauce or lemon wedges.

Serve with your favorite sauce and lemon wedges. We love a good glass of wine and caper and herb aioli.

Suggested wine pairing: Columbia Pinot Gris, 1996