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Video: Make these delicious salmon croquettes

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    >>> back now in the kitchen with new ideas. he is the chef here in new york. good to see you.

    >> good morning.

    >> you're going to show us how to make salmon quick.

    >> great idea.

    >> let's do it.

    >> that will make it moist.

    >> fresh with olive oil .

    >> you're going to shingle this.

    >> onions on top. it's going to shield the heat from drying out the salmon and keep it moist.

    >> okay.

    >> salt, pepper, under the broiler, gone.

    >> my kids love salmon .

    >> okay.

    >> this is for left over salmon ?

    >> well, this is for the regular salmon . tomatoes, basil, mint, olive oil , soy sauce and lemons. herbs, sour cream . we saut? them in a pan and make them golden.

    >> so nothing is to waste.

    >> nothing is to waste.

    >> simple as can be.

    >> white bread crumbs.

    >> okay.

    >> go ahead.

    >> okay.

    >> right from the oven.

    >> look at that.

    >> look at those shingles.

    >> i had those when i was a boy.

    >> not pretty.

    >> so --

    >> oh but you -- take the onions off the top. you do eat these. put them on the bottom.

    >> does the salmon caramelize them?

    >> they get caramelized but shields the salmon from the heat.

    >> this is fantastic.

    >> this is stuff everybody can do.

    >> what is this?

    >> this is my dad's favorite dish. so day old spaghetti rebaked with a little cheese. olive smashed potatoes with parsely and olives. farm roasted carrots.

    >> love those.

    >> baked apples, ice cream , ginger snap cookies and of course -- wine.

    >> okay. i'm your favorite dish.

    >> this goes well with salmon rusty. thank you so much.

    >> thank you.

    >> it's noontime somewhere. we're back in a moment. this is

TODAY recipes
updated 9/19/2013 5:14:35 PM ET 2013-09-19T21:14:35

Recipe: Moist broiled salmon

  • For fish:
  • 1 1/2 lbs. boneless, skinless salmon, cut into 4 equal portions
  • 1 1/2 tbsp. olive oil
  • 8 ea. 1/8 inch slices, red or white onion
  • Salt and freshly ground black pepper
  • For optional side:
  • 2 ea. ripe beefsteak tomatoes, cored, split, seeded, cut into 3/4 inch dice
  • 2 tbsp. light soy sauce
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. fresh lemon juice
  • 12 ea. basil leaves, torn
  • 9 ea. mint leaves, torn
  • Salt and freshly ground pepper

For fish:

Pre-heat broiler to medium high and place rack approx. 10 inches from heat source.

Season fish with salt and pepper and lightly brush with half the oil.

Place 2 slices onion shingled over each portion, season again and brush remaining oil.

Place under broiler and cook approx. 12 to 15 minutes until done, should be slightly rosy in center. The onions will caramelize, if they get too dark, cover lightly with foil to shield the direct heat.

For optional side:

Combine all ingredients 15 minutes before using, serve with fish.

Serving Size

Makes 4 servings

Recipe: Dad's salmon croquettes

  • For fish:
  • 3/4 lbs. cooked salmon, flaked
  • 1 cup plain unseasoned mashed potato (approx. 2 potatoes)
  • 1 tsp. chopped fresh parsley
  • 2 tsp. chopped fresh chives
  • 2 tsp. chopped fresh dill
  • 1 tsp. minced garlic
  • 1 1/4 tsp. cayenne pepper
  • 1/4 cup sour cream
  • Salt to taste
  • For breading:
  • 1 1/2 cups flour on a large plate
  • 2 eggs beaten in a shallow bowl
  • 2 cups bread crumbs* (seasoned or unseasoned) on a large plate
  • *for best results use fresh white crumbs

For salmon:

In a non-reactive bowl, mix all ingredients well.

For breading:

1. Divide croquette mixture into four patties, forming them by hand.

2. Pass each patty through the flour, then the eggs, allowing excess to drip off each time, then into the bread crumbs, pressing and moving a few times to ensure a good coating.

3. In a medium pan, preferably non-stick, melt 1 tbsp. butter at medium-high heat until it sizzles.

4. Brown croquettes until golden on each side. Remove to baking sheet (this can be done up to one hour ahead).

5. Finish cooking in a 375 degrees oven approximately 7 to 8 minutes until hot.


1. Serve with homemade tartar sauce.

2. Dad's preference: Day old spaghetti reheated in a casserole with melted cheddar on top!

Serving Size

Makes 4 servings

Recipe: Smashed potatoes with olive oil and parsley

  • 8 medium Yukon gold OR red bliss potatoes
  • 3 qt. water
  • 2 tbsp. kosher salt
  • 2 ea. bay leaves
  • 3 ea. clove garlic, peeled
  • 1/4 cup best quality extra-virgin olive oil
  • 1/4 cup oil-cured black olives, pitted, roughly chopped
  • 1/2 bunch flat parsley, picked, washed, dried, roughly chopped
  • Fleur de sel OR kosher salt, freshly-ground black pepper

Bring potatoes, water, salt, bay leaves and garlic to a boil in a large pot.

When fork tender, approx. 18 minutes, drain water, discard garlic and bay leaves, return potatoes to pot.

Add oil, salt and pepper, then use either a potato masher or a large fork and roughly smash mixture.

Add parsley and olives, check seasoning.

Serving Size

Makes 4 servings

Recipe: Roasted carrots

  • 2 bunch medium, fresh carrots with tops, washed, trimmed, NOT peeled
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste

Pre-heat oven to 400 degrees.

Place carrots on baking sheet, coat with oil and season.

Place in oven and roast until tender, approx. 25 minutes.

Serving Size

Makes 4 servings

Recipe: Baked apple

  • 4 ea. empire apples, washed, cored from the top, not all the way to bottom
  • 1/2 cup brown sugar
  • 1/2 cup golden raisins
  • 2 tbsp. butter
  • 1 cup apple cider
  • 1/2 cup port wine
  • 1 ea. cinnamon stick
  • 2 ea. star anise

Pre-heat oven to 375 degrees.

Place apples in a small baking dish just big enough to fit the apples open end up.

Add remaining ingredients to baking dish and cover with foil.

Place in oven and bake approx. 40 minutes until apples are tender

Remove from oven, place apples on serving dish and reserve.

Pour contents from the baking dish into small sauce pan and reduce over medium heat by half.

Remove and discard cinnamon stick and star anise, spoon juice and its contents into apples.

Serve with vanilla ice cream and ginger snap cookies.

Serving Size

Makes 4 servings

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