Salmon Croquettes with Over Easy Eggs and Avocado Dressing
Description
Don't just serve plain salmon croquettes. Serve them with a homemade avocado dressing and over easy eggs. It's all made in one skillet, so clean up is a snap.
Ingredients
Avocado Dressing:
1 ripe avocado, peeled and pitted
¼ c. mayonnaise
2 T. red wine vinegar or freshly squeezed lemon juice
1 T. finely chopped fresh cilantro leaves
several dashes hot sauce, or to taste
2 T. water
Kosher salt and freshly ground black pepper
Salmon Croquettes:
7 large eggs, divided
14.75 oz. can Alaskan pink salmon, bones and skin removed
½ c. minced red or green bell peppers
½ c. plain breadcrumbs
2 green onions, finely chopped (about 2 T.)
3 t. garlic powder, divided
Kosher salt and freshly ground black pepper
¼ c. all-purpose flour
¼ c. cornmeal
vegetable oil, for frying
3 c. baby watercress or other peppery greens, like arugula
freshly ground black pepper, for garnish
Directions
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Avocado Dressing:
In a blender or food processor, combine avocado, mayonnaise, vinegar, cilantro, hot sauce and 2 T. water; blend until smooth. Season with salt, pepper and more hot sauce if desired.
Salmon Croquettes:
In a small bowl, beat 1 egg with a fork.
In a large bowl, use a spoon to mix together the beaten egg, salmon, bell peppers, breadcrumbs, scallions, 1½ t. garlic powder, ½ t. salt and ¼ t. black pepper. Form mixture into six ¼-cup-size patties; set aside.
In a shallow baking bowl, use a fork to mix together flour, cornmeal, remaining 1½ t. garlic powder, ½ t. salt and ¼ t. black pepper. Dredge the croquette patties in flour mixture.
In a large cast-iron skillet, heat ¼ c. oil over medium-high heat until it shimmers, about 3 minutes. Gently lay croquettes in skillet; fry until golden brown, 2 - 3 minutes. Using a metal spatula, flip croquettes; fry until golden brown on second side, 2 - 3 minutes more, adding 1 T. oil if pan looks dry.
Transfer croquettes to a paper towel lined plate; drain; cover lightly with aluminum foil to keep warm.
In a large non-stick skillet, heat 2 T. oil over medium heat for about 1 minute. Crack 3 eggs, 1 at a time, into a small bowl to prevent shells from getting into the cooked eggs; gently pour each egg into a different section of the skillet. Cook eggs until whites are set and yolks are just beginning to set, about 3 minutes. Gently flip eggs, 1 at a time; cook for 15 seconds. Remove eggs from pan; repeat with 3 remaining eggs.
Divide watercress evenly among 6 plates; top each plate with a salmon croquette, followed by 1 egg, a bit of avocado dressing and ground pepper.
Makes 6 croquettes.