Salmon Croquettes with Gouda Grits and Cheesy Scrambled Eggs
21 ingredients · 10 steps · from Smokin' & Grillin' wit AB
Ingredients
- fresh salmon (skinned and chopped)
- cornmeal
- flour
- Creole/Cajun seasoning
- diced onion
- diced bell pepper
- butter
- minced garlic
- mustard
- paprika
- egg
- parsley
- Ritz crackers (crushed)
- for frying canola oil
- 4 cups chicken stock
- grits
- gouda cheese
- bacon sea salt
- black pepper
- eggs
- 1 teaspoon garlic-infused extra virgin olive oil
Steps
- Skin and chop fresh salmon into small pieces.
- Dice onion and bell pepper, sweat in butter for 1 minute then cool.
- Mix salmon with cooled vegetables, minced garlic, mustard, paprika, Cajun seasoning, egg, and parsley.
- Add crushed Ritz crackers until mixture holds together when shaped into a ball.
- Form into uniform patties.
- Dredge patties in cornmeal/flour mixture.
- Heat canola oil to 325°F and fry patties until golden brown on each side. Drain on rack.
- Grits: Bring 4 cups chicken stock with bacon sea salt to a boil. Slowly add grits, reduce heat to low, cover, cook 10 minutes. Stir in butter and gouda cheese.
- Eggs: Whisk eggs with a splash of water and pinch of salt. Melt butter with garlic olive oil on very low heat for 5-10 minutes. Add eggs, fold gently with spatula, turn off heat when soft-scrambled.
- Serve croquettes with gouda grits and scrambled eggs.
Recipe extracted by Foodle from “Old School Southern Salmon Croquettes and Smoked Gouda Grits” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
