First I loose the photos of the Salmon Croquettes. Then I find the missing CD with the images. Then I finish my post; upload the not so good Salmon images (you try to take good photos while people are grabbing the plate from your hand, not so easy). Then I finish the post minus the recipe, and I can not find my recipe source. I don’t loose things and certainly not my favorite cookbook. Sorry folks- but I do not have a plan B. So here is the story with substandard images, come back for this utterly fabulous recipe. I will somehow find by Sunday eve-I promise.

Having my eye on this recipe- I chose to make Salmon Croquettes with the leftover prize Salmon that my daughter and her husband caught in the wilds of Alaska. You can’t get any fresher than that, short of eating the Salmon as soon as it is caught. I wrote about the process of catching Salmon in Alaska and how my sweet demure daughter has changed; not one to hurt a fly she has resorted to the task of bonking the Salmon after they are caught. The image of my daughter is in soft focus to not only show how sweet & demure she is- but to protect her and my grandson’s identity.

As if this wasn’t enough-I learned that she also knows how to gut and skin a fish. Devon is my squeamish daughter-she couldn’t even stand to go to the barn with me as the icky slobber of the horses while they ate apples from my hand, totally grossed her out. Of course the smell of manure was too much for her as well, so she pulled at my riding britches begging to leave.

Devon isn’t even an Alaskan pioneer woman forced to bonk and gut her fish. They live in the city of Anchorage enjoying modern comforts, with all the conveniences-except when the state opens upon Salmon season. Then my precious child and her husband with grandson in tow are armed and ready the first minute they can have-at the Salmon. It is so good fresh like this that I am turning my head the other way on this one, ignoring my daughter’s part in the catch.

One of the challenges other than cooking for the large crew of 12 while on holiday was deciding on whose recipe we are going to use for what. Three women, three good home cooks, and three piles of tried and true or- must try recipes were at stake. Whose recipe would win out as we decided about dinner? Since I was the one left in the kitchen to cook, I ran to my trusty Southern cookbook- The Gift of Southern Cooking and began the process of removing bones from the leftover salmon without a consult from the other good cooks about the night’s menu.

Apparently, my well meaning attempts- got me into a touch of trouble, and quite frankly it took this meal and a 12 qt. pot of the infamous Brunswick stew to somewhat make up for hogging the kitchen. It is rather odd as I write this, that woman can perceive other woman cooking as anything else other than an act of love, especially when they are family.

Cooking for others is one of the ways I say “I love you”, “I care” and “I am thinking about you”. It is my way to try to make life better, easier and happier for those around me. Sure, I love the learning, the accomplishments, the good feelings I get from succeeding. But ultimately-the smiles along with the oohs let me know, I somehow made your day brighter and easier and better for it. Quite frankly, it saddens me when my message isn’t received though this never stops me from trying -again and again and again.

Instead of Old Bay Seasoning, I opted to use my parents seasoning mix that was used as a rub for the Grilled Salmon. I held my breath while the Salmon Croquettes were dined on with the Southern Corn Pudding and Lemon Glazed Sweet Potatoes. I wasn’t worried about Scott & Miss Edna’s recipes, for they have led me down a path of utter enjoyment as I eat my way through their book. Except that, I do believe I will be skipping bonking a turtle and a few of their other hard to manage recipes.

You can make these ahead of time and then cook them up for company or family. I have to tell you that there are plenty of Crab Cake lovers in my family, and these topped Crab Cakes by a mile. I am sure the fresh Salmon had a big part in this. Like Scott said, it is worth cooking up Salmon just for these. Hoping by now that there is a level of trust between us, if you like Salmon, give this a try sooner than later or you will be sorry.

Make sure that you also use fresh bread crumbs and serve this with a few Southern sides. Other options are Creamy Grits and the Green Fried Corn. Just for a little Southern overkill and to satisfy a craving, I made a batch of miniature Cornmeal Muffins to go along with the dinner. My mom made her Mustard Caper Sauce that went along with the dish wonderfully. Don’t discount having this for breakfast with a bowl of creamy grits.

As far as I am concerned -this mom is looking the other way while her sweet daughter continues to bonk the fish as her husband catches them. Heck, for that matter- as long as she shares she can gut them too!

Salmon Croquettes

Adapted-Scott Peacock & Edna Lewis-The Gift of Southern Cooking

1 lb salmon fillet grilled

1 teaspoon salt

1 teaspoon Old Bay Seasoning or my Parent’s Seasoning Mix

1 medium onion diced 3/4-1 cup

1/4 cup green onion thinly sliced

Juice of one lemon

1 egg, lightly beaten

3 tablespoons unsalted butter, melted

1 1/2 cups of fresh bread crumbs (no short cuts here, use the real thing)

Vegetable oil for frying

• You may poach your salmon, but I really liked the taste of grilled salmon for this recipe. Make sure you do not overcook your salmon. If the salmon is not cooked all the way through this is fine, as it will finish cooking when you make the croquettes.
• Peel the skin off the salmon carefully, removing any bones. Separate the salmon in large chunks placing in a large mixing bowl.
• Add the onions, 1 teaspoon salt, my parent’s seasoning mix or Old Bay, and the lemon juice.
• Gently add the beaten egg, the melted butter and the bread crumbs.
• Chill the mixture for 1/2 hour or overnight, do not skip this step.
• When chilled enough to handle, scoop about 1/3 cup handful and form into cakes about 1/2 inches high and 2 1/2 inches round. Or for a more perfect shape cake, gently press into a 2 1/2 inch round biscuit cutter.
• Place them back in the refrigerator to chill again for another 1/2 hour.
• Heat the oil in a cast iron skillet or heavy bottomed pan, and gently place the croquettes into the hot oil.
• Fry for about 4 minutes on one side and then gently flip over cooking for 2 minutes on the other side.
• Drain on paper towel and serve.
• This makes about 8 cakes, allow 2 per person.

Mustard Caper Sauce

3 tablespoons coarsely ground french mustard

2 egg yolks (room temperature)

1 small green onion chopped

1/4 teaspoon fresh marjoram or pinch dried

2 tablespoons fresh lemon juice

1 cup light oil olive

1/4 to 1/2 cup whipping cream

1 1/2 teaspoons rinsed and drained capers

• Combine first 5 ingredients in processor and mix till pale and creamy.
• With machine running gradually add oil stopping machine occasionally to be sure oil is absorbed.
• Add cream and capers and mix till blended.
• Serve chilled, and can be made three days in advance.