Baked Mini Salmon Croquettes with Creamy Dill Sauce

During a busy work-week, these Baked Mini Salmon Croquettes with Creamy Dill Sauce make a great choice. This easy recipe provides nice flavor for seafood lovers. Moist on the inside and crisp on the outside -mmmm!

Ingredients

1 (14-to 15-ounce) can salmon, drained into a measuring cup
milk, add to salmon liquid to measure 1 cup
1 ½ cups panko bread crumbs, divided use
6 tablespoons Parmesan cheese, freshly grated
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup butter
¼ cup onion, minced
¼ cup red bell pepper, minced
¼ cup celery, minced
⅓ cup all-purpose flour
¾ teaspoon Thai garlic chili pepper sauce
1 tablespoon lemon juice
2 tablespoons green onions, minced
1 tablespoon fresh dill, minced
cooking spray oil

for the creamy dill sauce:
⅓ cup sour cream
1 teaspoon capers
1 teaspoon lemon juice
1 teaspoon fresh dill, minced
pinch salt

Directions

Flake the salmon into a bowl, set aside. In a small bowl, combine the bread crumbs, Parmesan cheese, salt and pepper, set aside.

Melt butter in a large skillet over medium heat. Sauté the onion, red bell pepper and the celery until soft. Whisk in the flour until smooth. Add the milk mixture, stir until thickened. Remove from heat.

Stir in the salmon, chili pepper sauce, lemon juice, green onions, dill and ½ cup of the bread crumb mixture. Refrigerate 1 hour.

the creamy dill sauce:
Whisk the sour cream, capers, lemon juice, dill and a pinch of salt in a small bowl. Refrigerate until serving time.

Preheat the oven to 400˚F.

Line a baking sheet with parchment paper. Place the remaining bread crumb mixture in a shallow plate. Roll salmon mixture into 1 ½-inch balls, coat with the crumbs and place 1-inch apart on the prepared baking sheet. Spray the tops lightly with oil. Bake 20-25 minutes until lightly golden brown.

Serve right away with creamy dill sauce.

Makes 2 dozen

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