This is a quick and inexpensive recipe that uses several pantry staples like whole wheat bread crumbs, canned salmon, soy sauce and sesame oil.
Salmon is full of healthy fats called omega-3s, which reduce inflammation within the body. Consuming adequate omega-3s can help reduce the risk for Alzheimer’s and promote heart health. Aim to eat two servings of seafood high in omega-3s per week. Salmon, tuna, mackerel oysters, sardines and anchovies are all great options!
Asian Salmon Croquettes
- 18 ounce can wild salmon skinless and boneless
- ½ cup red or yellow bell pepper finely chopped
- 2 tablespoons green onions finely chopped
- 2 tablespoons flat-leaf parsley chopped
- 2 tablespoons mayonnaise made with olive oil
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger
- ½ teaspoon sesame oil
- 1 egg
- 2 tablespoons lime juice
- ½ cup whole wheat panko bread crumbs
- 2 tablespoons olive oil for sautéing
- lime wedges for serving
- 2 teaspoon sriracha
- ¼ cup mayonnaise made with olive oil
- 1 teaspoon fresh lemon juice
- Combine salmon, chopped pepper, green onion, and parsley in a medium bowl. Set aside.
- Lightly whisk together mayonnaise, soy sauce, ginger, sesame oil, egg, and lime juice in a separate bowl. Add to salmon mixture and season with black pepper.
- Fold in 1⁄2 cup bread crumbs and shape into 8 patties. (Add additional 1⁄4 cup breadcrumbs if needed to form patties.) Refrigerate for 20 minutes until just firm.
- Meanwhile, combine sriracha sauce ingredients in a small bowl and set aside.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Cook croquettes, working in batches if necessary, 4 minutes per side until browned. Serve with lime wedges and sriracha sauce.