Served with the red pepper coulis is delicious, but these are also great with that other vegetable--ketchup!
By GOURMETKOSHERCOOKING.COMTune into Tuna 311(photo credit: Courtesy)SALMON CROQUETTES WITH ROASTED RED PEPPER COULIS2 (14.75 ounce) cans pink salmon, drained1 cup bread crumbs (use panko for a lighter touch – try the plain by Jeff Nathan Creations)2 eggs2 scallions, green part only, minced2 teaspoons Dijon mustard½ teaspoon pepper½ teaspoon salt2 – 4 tablespoons oilMash 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.
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var cont = `Take Israel home with the new Jerusalem Post Store
