Salmon Croquette with Lemon Dill Aioli

I know that as I write this post, my Nonny is laughing at me from Heaven. Why? I remember her making Salmon Croquettes tons of times growing up and I would NEVER eat them! I guess this is just another taste that I've grown into.  While I was no picky eater, salmon croquettes and mushrooms were simply not my thing growing up.

Looking around the internet, I've been noticing a lot of Salmon recipes and began to think of those old Salmon Croquettes from Nonny's kitchen.  Could I actually like them now? Is it possible?

While I only remember the concept of the Salmon Croquettes, I had a vision of what I wanted them to taste like - very crab cake like with a nice bright sauce. I wanted to have nice big chunks of vegetables, so that the little cakes are not too fish intense. They turned out to have the perfect flavor balance and were simply divine with the accompanying aioli. Not to mention these are super easy, budget friendly, and fast!


Notes:

• I served these on top of a Spring Mix with a drizzle of Balsamic Vinaigrette. PERFECTION!
• Be a little careful with these as you  fry them, because they are slightly fragile - but not overly so.
• Feel free to play with the vegetable and spice mixes if you have a favority combination with Salmon.
• If you buy canned salmon that is not skinless and boneless, be sure to remove all of these unwanted pieces.
• Each adult will probably want 2 croquettes; this recipe will make 5 patties.

Salmon Croquettes:

• 1 can salmon, rinsed well and flaked
• 1 egg, lightly beaten
• 1 green onion, chopped
• 1/4 bell pepper, diced
• 1/2 t. Dijon mustard
• 1/2 of a lemon, juiced
• 1/4 t cajun seasoning
• 1/4 t garlic salt
• 1/2 c. plain bread crumbs, divided
• 1 T vegetable oil

Lemon Dill Aioli:

• 4 T mayonnaise
• 1 lemon, zested and juiced
• 1/4 t garlic, minced
• 1/4 t garlic salt
• 1/2 t dill

In a medium bowl, combine all of the croquette ingredients except for 1/4 c. of the bread crumbs.  Stir to combine well. Chill for at least 10 minutes.

While the salmon mixture is chilling, mix all of the aioli ingredients together in a small bowl. Set aside.

In a skillet on medium-high heat, add 1 T. vegetable oil; this should be just enough to coat the bottom of the skillet. Get the oil very hot. In the mean time, use a 1/4 c. measuring cup to scoop out portions for the croquettes. Form the mixture into patties, roll in the extra 1/4 c. bread crumbs, and drop into the hot skillet.  Cook the croquettes for about 2 minutes on each side, until golden brown. Remove from the pan and serve warm.