Wednesday, June 2, 2010
Dill and Lemon Salmon Croquettes with Asparagus and Arugula Lemon Cream
I am so lucky. I step out of my office and voilà, the Parkdale market right in front of me.
Like a trained puppy, I go straight to the Rochon Farm booth.
They had beautiful asparagus - I had leftover salmon.
Dill and Lemon Salmon Croquettes with asparagus and sweet peas & arugula and lemon cream
For the Croquettes.
Leftover salmon, cooked, flaked (I had about 12 oz of scraps)
1 cup panko
grated zest of 1 lemon
1/3 cup chopped dill
1 French shallot
Salt and Pepper
Mix well and form into patties. Cook in very hot oil until golden and crispy.
For the Lemon & Arugula Cream
1 cup sour cream
1/2 cup cream, whipped
Zest of half a lemon
Zing of lemon juice
Big handful of arugula, chopped
2 cloves garlic (I love garlic though, you can do with one...)
Lots of fresh pepper, a bit of salt