Salmon Croquettes with Cucumber Dill Sauce

Ingredients:

Cucumber Dill Sauce

Here we have an adaptation of a old smoothie recipe. It is quite possibly the worst smoothie idea, ever, but it worked out to be a very tasty sauce.

We're going to combine 1 cup buttermilk, 1 seeded, peeled, chopped cucumber, 1 chopped green onion, 1/4 tsp dill, and a dash of salt in a blender.

Blend the heck out of that. The sauce doesn't pass along much of the buttermilk taste, which was a bit disappointing. Next time, I'd try sour cream instead. It was still a nice dill sauce that reduced well in the oven.

Step 1:

In a dish that's a bit bigger than your 12 ounce salmon fillet, pour the blended sauce over the top, completely covering the fillet and leaving 1/8th to 1/4th inch of sauce at the bottom. Bake at 350 degrees for about 15 minutes, or until the salmon is done.

Step 2:

Salmon Croquettes

When the salmon is done, put it in a mixing bowl sans skin. Add 1 full egg (or 2 egg whites), 1 cup of fresh sourdough bread crumbs, 1/4 cup minced green onions, 2 tablespoons lemon juice, and 1 teaspoon Worcestershire sauce. The resulting salmon croquettes will be savory, and warm to the palette at any temperature.

Stir the mixture until it forms a gooey paste. If you need to absorb liquid, add more sourdough crumbs. Form into patties, and place them on a baking sheet.

Step 3:

You know, I have a very nice, unused roll of parchment paper, but I didn't use it. I'd recommend it. Do as I say, not as I do. Bake the salmon croquettes at 400 degrees Fahrenheit for about 15 minutes, or until they're golden on both sides.

Step 4:

Oh man the salmon croquettes are done!

Just right.

Step 5:

The salmon croquettes were quite savory, almost buttery. The dill sauce added a crispness without detracting from the strong flavors of the dish.