I am FAR from a food blogger, a dietician, or a chef...but every once in a while, I run across an amazing recipe that share-worthy.
My SIL gave me a bunch of old Oxygen magazines a while back and I recently busted a few out and stumbled upon this recipe while pursuing the pages and feeling badly about my body image. (damn you fitness models)
Of course, being my Mother's Daughter, I had to add a little twist to the ingredients list to it to sass it up.
Salmon and Dill Croquettes
Adapted from Oxygen Magazine
1 Medium sweet potato, peeled and diced
1/2 Small onion, diced
1 16 oz can Salmon, drained (I used Trader Joe's brand)
2 tablespoon Dijon mustard
2 whole eggs
1 tablespoon fresh dill, chopped
1 tablespoon old bay seasoning
1 Clove fresh garlic, minced
1 tablespoon fresh lemon juice
1/8 teaspoon Sea salt
1/4 teaspoon Ground black pepper
1/2 cup Yellow cornmeal
1) Preheat oven to 400 degree F.
2) Steam sweet potato and onion in about 1/4 cup of water until the
potatoes are soft and the liquid has been absorbed. Add more liquid as
needed to complete the cooking process. Place potato and onion mixture
in a large mixing bowl.
3) In a bowl, mash the salmon (bones included) with a potato mashe.
4) Add the salmon to the potato mixture. Add mustard, eggs, seasonings, garlic, lemon juice and dill. Mix together.
5) On a small plate, pour out the cornmeal
6) Take 1/4 cup of the salmon mixture at a time and use the palms of
your hands to roll it into a ball. Roll the balls in the cornmeal
mixture to coat. Add more cornmeal as needed to coat each croquette
7) Place croquettes on a lined/greased baking sheet. Bake for 20 minutes. Serve Hot.
I served mine over my "go-to" Kale Salad, with a spritz of a new Truffle Oil Spray I discovered last week.