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–+ servings
Cajun Sauce over Salmon Croquettes

Salmon Croquettes with Cheddar Grits

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Course: Main Course
Cuisine: American
Keyword: seafood, southern
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 people

Ingredients

Grits

  • 1 cup Quaker Oats Old Fashioned Grits
  • 2 cups water
  • 2 tsp chicken base
  • 1/2 cup heavy whipping cream
  • 1 cup milk (regular or 2%)
  • 1/4 cup butter
  • 1 cup shredded cheddar cheese

Cajun Cream Sauce

  • 4 tbsp butter
  • 1/2 cup diced onion or 1 teaspoon of onion powder
  • 1/2 cup diced red or green bell pepper
  • 1 tbsp minced garlic
  • 3 minced sundried tomatoes
  • 2 tsp chicken base or bouillon
  • 1 1/2 tsp cajun seasoning (no salt)
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried fennel
  • 1 cup heavy whipping cream
  • 2 cups milk (regular or 2%)
  • crushed red pepper flakes and diced green onions (optional)

Salmon Croquettes

  • 1 tbsp cajun seasoning
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp lemon pepper
  • 1/4 cup parsley
  • 2-3 lbs salmon
  • 1/2 cup diced green, red, or orange bell pepper
  • 1/2 cup diced onions OR 1 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • 1/4 cup minced fresh parsley
  • 1/3 cup mayo
  • 3 large eggs
  • 1 cup bread crumbs
  • 2 cup panko bread crumbs
  • 4 tbsp butter (divided)
  • 4 tbsp olive oil

Instructions

Grits

  • In a large saucepan, add water, chicken base, cream, milk, and butter. Bring to a boil.
  • Slowly stir in the grits. Reduce heat to medium-low. Cover and cook for 12 - 14 minutes or until thicken.
  • Occasionally stir grits to prevent sticking and clumping. The grits should be nice and smooth. If clumping does occur, use a whisk to stir and remove the clumps. If it's too thick, add a little milk.
  • Stir in cheese until melted. Turn off the stove. Set grits aside and keep warm.

Cajun Cream Sauce

  • On medium-low, add butter and sauté minced garlic, bell pepper, sundried tomatoes, and onions. Sauté for 5 minutes.
  • Stir in cajun seasoning, garlic powder, Italian seasoning, paprika, and fennel.
  • Pour in heavy whipping cream and milk and whisk.
  • On medium heat, simmer for approximately 5-8 minutes or until sauce thickens.

Salmon Croquettes

  • Preheat oven to 425℉ degrees.
  • In a small bowl, mix all seasonings together.
  • If salmon has skin, remove. Rinse salmon and pat dry.
  • Place salmon on pan and coat both sides with olive oil.
  • Season salmon with seasoning blend, rub into salmon on both sides.
    IMPORTANT - All seasoning may not be used, but add enough for your taste.
  • Bake uncovered for 25 minutes.
  • Remove from oven and cool for 10 minutes.
  • Place salmon in a large bowl and flake salmon with a fork.
  • On medium, heat a large skillet with 1 tbsp of olive oil, and 1 tbsp of butter. Add diced onion and bell pepper for about 5 minutes. Remove from heat.
  • Add sautéed vegetables to mixing bowl with salmon. Next mix in eggs, mayo, Worcestershire sauce, bread crumbs and parsley.
  • In a large mixing bowl, combine cooled flaked salmon, sautéed onion and bell peppers, both bread crumbs, eggs, mayo, Worcestershire sauce, and parsley. Stir to combine then form 8-10 medium patties. Place on a cookie sheet.
  • On medium heat, in a skillet, heat 1 tbsp oil and 1 tbsp butter. Add half of the salmon cakes and sauté for 4-5 mins on each side until golden brown. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
  • When ready to plate, add grits, cajun cream sauce and then salmon. Top with more cajun cream sauce.