Tuesday, October 16, 2012
Salmon Croquette Burger
How's everyone's weekend going? It's been pretty busy around these parts, so I'm sorry for my lack of posts. I've got some big things coming up this week - yesterday I was at the Muhammad Ali Center for the Mayor's International Gala. I competed against 7 other teams in an international culinary competition. My group drew Ecuador and we placed 2nd - only by a 1 point loss! It was an awesome experience, and the fact that many people came up to me and had multiple tastings of our dish, as well as saying it was the best they'd had all night. That was prize enough! And I couldn't have lost to anybody better - the 1st place team included my usual lab partner in class, so I was so happy for her!
And I've also been chosen as a participant to enter into the San Pellegrino Almost Famous Chef competition. I'm most excited about this because the ultimate winner (I'd have to get through 3 rounds: Locally against the Sullivan Lexington campus, Regionally in Chicago against all the Northwest Region champs, and Nationally in Napa Valley against all the regional winners) gets a $10,000 cash prize, a 1 year externship at a celebrity chef's restaurant, and a media tour with San Pellegrino. A chance. of. a. lifetime. So I'm crossing my fingers that I at least place out of the local competition and get a trip to Chicago, but it would be hella neat if I got to go to Napa Valley too, right?!
A little while back, I went to lunch at the Marketplace Restaurant with a couple of old co-workers. I had the most amazing salmon croquette sandwich and have been craving it ever since. So I decided to whip up my own version at home!
1/4 cup onion, small diced
1 cup potatoes, cooked and mashed
1/4 cup scallions, chopped
1 tablespoon Old Bay seasoning
1 tablespoon lemon pepper seasoning
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1 lb. salmon, poached and flaked
1 tablespoon fresh dill, chopped
salt and pepper, to taste
juice from 1 lemon
flour, for breading
egg wash, for breading
breadcrumbs, for breading
vegetable oil, for frying
Lettuce, Bread, Mayo, etc. for sandwich compilation
Heat a large saute pan under medium high heat and melt butter. Add onions and cook until translucent.
Add the flour to make a roux.
Add milk and whisk constantly until no lumps remain. Cook until a slightly thick bechamel is formed, about 5 minutes.
Remove from heat and transfer to a medium mixing bowl. Add the salmon, dill, salt, pepper, lemon juice, scallions, mashed potatoes, Old Bay seasoning, and lemon pepper seasoning.
Place mixture in the fridge to firm up and chill, about 10-15 minutes.
Set up a 3 compartment breading station (one pan flour, one pan egg wash, one pan breadcrumbs).
Portion the mixture into 8 oz. patties (or desired size). Dredge each patty in flour, then egg wash, then finally breadcrumbs.
Heat a deep fryer or oil in a heavy-bottomed pan to about 375F. Fry each patty for about 2-3 minutes, or until golden brown. Drain each patty on a paper towel-lined plate and season with salt, if needed.
Assemble the salmon burger to suit your tastes. We put ours between two pieces of white bread, and topped with some green leaf lettuce and mayonnaise. Pretty darn easy, tasty, quick!
What's your favorite way to put together a salmon burger?