Salmon croquettes with roasted red pepper coulis

Served with the red pepper coulis is delicious, but these are also great with that other vegetable--ketchup!

Tune into Tuna 311 (photo credit: Courtesy)
Tune into Tuna 311
(photo credit: Courtesy)
SALMON CROQUETTES WITH ROASTED RED PEPPER COULIS
2 (14.75 ounce) cans pink salmon, drained
1 cup bread crumbs (use panko for a lighter touch – try the plain by Jeff Nathan Creations)
2 eggs
2 scallions, green part only, minced
2 teaspoons Dijon mustard
½ teaspoon pepper
½ teaspoon salt
2 – 4 tablespoons oil
Mash salmon well (do not discard bones). Mix with all remaining ingredients except oil. Heat oil in a large skillet over a medium heat. Form salmon mixture into patties and fry until brown – about 5 minutes per side. Serve warm or at room temperature.