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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

September 17, 2014 at 8:58 AM

Outdoor cooking author Tiffany Haugen provides yummy salmon croquette recipe

Cooking Seafood

Fall salmon fishing options are still happening in both marine and river areas all across the state, and outdoor cookbook author Tiffany Haugen who has a passion for preparing Pacific Northwest seafood offers tasty salmon croquette recipe.

Haugen will be contributing some of her delicious recipes for the Reel Time Northwest Fishing blog. Each of her recipes will be related to the “catch” of the week.

She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes have been posted regularly on Wednesdays with many other Seafood Recipes of the Week or tips and advice on how to prepare some of the best local fish and seafood.

This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; tackle shop owners; local seafood-market owners; and fishing guides and charter services.

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SALMON CROQUETTES

Ingredients

2 cups cooked salmon

¼ cup panko (Japanese bread crumbs)

¼ cup minced chives

¼ cup mayonnaise

2 tablespoons soy sauce

1 tablespoon lemon juice

1 teaspoon minced garlic

1 cup additional panko for coating

Peanut or coconut oil for frying

Directions

Remove any bones from fish.

In a medium bowl, gently mix ¼ cup panko, chives, mayonnaise, soy sauce, lemon juice and garlic until combined.

If desired, mix additional ingredients into one cup of panko for coating. Place panko in a shallow dish.

Form into croquettes; bite sized (10 to 12), cake-sized (6 to 8), patty-sized (4). Press each cake into panko, coating both sides.

In a large skillet, heat ¼ inch oil on medium-high heat. Fry croquettes 2 to 4 minutes per side until golden brown. Serve immediately with dipping sauce.

Recipe alternative: Any cooked or canned fish can be used in this recipe. To boost the flavor of these cakes, additional seasoning and/or herbs, even crushed nuts or potato chips, can be added to the panko coating.

The Haugen’s latest book is Cooking Seafood with a wide range of creative recipes including the one mentioned above, and another book is Smoking Salmon & Steelhead.

For more information on cookbooks, recipes or to read her blog, go to www.tiffanyhaugen.com website. Books can also be ordered at www.scotthaugen.com.

 

 

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