Salmon Croquettes

Canola oil has fallen victim to rampant internet rumors of toxicity. If you've been thinking it's bad for you, check here or here. I use olive oil for most everything, except frying. Canola oil has a higher smoke point than olive oil and is significantly lower in saturated fat than other frying oils like peanut oil. Grapeseed oil would also make a great choice, but it's quite a bit more expensive.

My family has been heavy users of Jane's Krazy Mixed Up Salt my whole life. It's a wonderful quick way to spice up food.

18 oz. wild Alaskan Sockeye Salmon
olive oil
1/2 a white onion, chopped finely
1/2 a green bell pepper, chopped finely
1 clove garlic, minced
2 eggs
2 heaping tbsps panko
kosher salt
fresh ground pepper
Jane's Crazy Mixed Up Salt
cornmeal
Canola Oil
lemon wedges



Preheat oven to 375 degrees. Rub salmon with olive oil and sprinkle with Jane's Salt, kosher salt, and pepper. Cook on a grill pan for 15 minutes, then let cool on grill pan.



Remove skin from salmon and add to a large bowl. Add onion, bell pepper, garlic, eggs, panko, 1 tsp kosher salt and 1/2 tsp fresh ground pepper. Mix together and form croquette shape. Roll in cornmeal.



Add 1/2 inch of canola oil to a saute pan and heat to 375 degrees. Place croquettes in hot oil two at a time and turn to gently brown all edges.