Everyone loves a good croquette. It almost doesn’t matter what’s in them—as long as they’re filled with something juicy and fried, we like ’em. I think high-quality canned fish such as sardines, tuna, and salmon is underappreciated, so I designed this croquette recipe with canned salmon in mind. To keep it tasting light and fresh, it’s mixed with fresh salmon and one of the best jarred foods out there: fried peppers.

　　

Ingredients

serves 4

　　Nonstick cooking spray

　　One 6-ounce can salmon, such as Bumble Bee Prime Fillet Atlantic Salmon, drained

　　3 ounces fresh salmon fillet, chopped very fine

　　1/4 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellman’s Low-Fat Mayonnaise Dressing

　　1/2 cup jarred fried peppers, such as Cento Sautéed Sweet Peppers with onions, roughly chopped

　　1 scallion (white and green parts), sliced thin on the diagonal

　　2 tablespoons chopped fresh flat-leaf parsley

　　Salt and freshly ground black pepper

　　1/2 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

　　

Step 1

Preheat the oven to 450˚F. Spray a 12-cup mini-muffin pan with cooking spray, and set it aside.

　　

Step 2

In a medium bowl, combine the canned salmon, fresh salmon, mayonnaise, peppers, scallion, and parsley. Mix the ingredients thoroughly for about 1 minute. (This activates the protein in the raw salmon, which acts as a binder for the mixture.) Season with salt and pepper to taste.

　　

Step 3

Put the panko in a shallow dish. Divide the salmon mixture into 12 equal portions (about 1 ounce each) and roll each portion into a ball. Roll the salmon balls in the panko to coat completely.

　　

Step 4

Place the croquettes into the cups of the prepared muffin pan. Spray the tops of the croquettes with cooking spray. Bake until the breading is golden and they are hot throughout, 8 to 9 minutes.

　　

Step 5

Gently lift the croquettes out of the muffin pan with a fork or a mini offset spatula. Serve immediately.

　　

nutrition information

Step 6

Fat: 24.5g (before), 6g (after)

　　

Step 7

Calories: 432 (before), 156 (after)

　　

Step 8

Protein: 15g

　　

Step 9

Carbohydrates: 10g

　　

Step 10

Cholesterol: 38mg

　　

Step 11

Fiber: 2g

　　

Step 12

Sodium: 568mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.