Sesame Salmon Croquettes

Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. Can't find fresh ginger? Substitute with 1/2 tsp. ground ginger.


Ingredients:

• 1 lemon
• 2 tablespoons kosher salt
• 1 (1-lb.) salmon fillet 
• 2 1/2 cups panko (Japanese breadcrumbs), divided 
• 2 large eggs 
• 2 green onions, thinly sliced 
• 1/4 cup chopped fresh cilantro 
• 1/4 cup mayonnaise 
• 2 teaspoons loosely packed lime zest
• 2 tablespoons fresh lime juice 
• 1 tablespoon finely grated fresh ginger
• 1 (1.62-oz.) jar toasted sesame seeds
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup butter, melted 
• Ginger Rémoulade

Directions:

1. 1. Cut lemon in half. Squeeze juice from lemon into a 3-qt. saucepan. Add lemon halves, 2 Tbsp. salt, and 6 cups water, and bring to a boil over medium-high heat. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes). Remove and discard skin, and flake salmon.
2. 2. Preheat oven to 425°. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.
3. 3. Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan. Add 1 Tbsp. salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.
4. 4. Bake, in batches, at 425° for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.

Note: We tested with McCormick Gourmet Collection Toasted Sesame Seed.
Total time does not include Ginger Rémoulade.
Make Ahead: Prepare recipe as directed. Cool completely, and freeze in zip-top plastic bags. Bake at 350° for 10 to 15 minutes or until warm.

Marian Cooper Cairns, Southern Living
DECEMBER 2013