Fresh Salmon Croquettes with Spring Pea Bacon and Relish Salad

Salmon Croquettes

• 2 tbsp unsalted butter
• ¼ c diced red onion
• ¼ c diced celery
• ¼ c diced red bell pepper
• 2 lbs skinless salmon fillets, coarsely chopped
• ½ c Ritz cracker crumbs
• 1 c dried bread crumbs, divided
• ½ c mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp chopped fresh dill
• 1 tbsp capers, drained and chopped
• 2 large eggs, beaten
• 1 tsp Lawry’s Seasoned Salt
• 2 tsp granulated onion
• 2 tsp granulated garlic
• 1 tsp Old Bay Seasoning
• ¼ tsp cayenne pepper
• ¼ c extra-virgin olive oil

Buttermilk Dressing

• 1½ c mayonnaise
• ½ c sour cream
• 2 c buttermilk
• 1 tsp kosher salt
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp freshly cracked black pepper
• 1 tbsp chopped flat-leaf parsley
• 1 tsp chopped fresh oregano
• 1 tsp chopped fresh thyme
• 1 tbsp chopped fresh chives

Spring Pea, Bacon and Radish Salad

• 3 c fresh or frozen peas (thawed, if frozen), blanched and drained, then chilled
• 6 slices applewood smoked bacon, cooked and crumbled
• 1 c thinly sliced radish
• ½ c chopped red onion
• ¼ c chopped fresh mint, plus additional leaves for garnish
• 1 tsp lemon zest
• 2 to 3 tbsp mayonnaise
• 1 tbsp honey
• Salt and ground white pepper

For the Salmon Croquettes:

Preheat oven to 350°F.

Melt the butter in a large skillet over medium heat. Add the onions, celery and red bell pepper and cook for 3 to 5 minutes, until the onion is translucent. Set aside to cool slightly.

In a large bowl, gently fold together the salmon, cooked vegetables, cracker crumbs, ½ cup of the breadcrumbs, mayonnaise, mustard, parsley, dill, capers, eggs, seasoned salt, granulated onion, granulated garlic, Old Bay and cayenne until well combined.

In a separate shallow bowl, add the remaining ½ cup breadcrumbs. With your hands, divide the salmon mixture into 6 patties. Dredge each patty in the breadcrumbs, patting to help the crumbs adhere, and transfer to a shallow dish. Cover and refrigerate for 20 minutes to firm.

Heat the olive oil in a medium nonstick skillet over medium heat. Add the patties to the skillet and cook for 3 minutes on each side, or until golden brown. Transfer the browned croquettes to a baking dish and bake for 5 to 7 minutes until firm to the touch.

To serve, divide the pea and radish salad among 6 plates and top each serving with a salmon croquette. Drizzle buttermilk dressing over each croquette and pass the remaining dressing around the table.

For the Buttermilk Dressing:

In a food processor, combine the mayonnaise, sour cream, buttermilk, salt, granulated garlic, granulated onion, and pepper and process until smooth. Pulse in the fresh parsley, oregano, thyme and chives until just combined. The dressing should be creamy but with a pleasing texture from the herbs. Transfer to an airtight container and chill for at least 1 hour before serving. The dressing will keep in an airtight container in the refrigerator for 7 to 10 days.

For the Spring Pea, Bacon and Radish Salad:

In a large bowl, combine all the ingredients and toss gently to combine. Garnish with whole mint leaves.