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Serves 4
3 slices of any Mrs Baird's bread, torn in pieces
6 ounces canned flaked salmon (or 8 ounces fresh salmon, cooked and flaked = 6 ounces when cooked)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
2 green onions, thinly sliced
1 egg, lightly beaten
2 tablespoons light mayonnaise
1 tablespoon chopped fresh dill
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4-teaspoon salt
1/4-teaspoon pepper
2 tablespoons olive oil
Place the bread in a food processor, and process for 10 to 15 seconds, or until bread is crumbled. Place crumbled breadcrumbs on a baking sheet and bake in a preheated 350° F oven for 8 to 10 minutes, or until breadcrumbs are toasted.
Place 1 cup of the crumbs in a medium bowl and reserve the remaining crumbs on a plate. Add to the bowl the flaked salmon, red bell pepper, celery, green onions, egg, light mayonnaise, dill, lemon zest, lemon juice, salt, and pepper, stirring to coat. Using your hands, shape mixture into 8 balls, squeezing mixture slightly with your hands. Sprinkle extra breadcrumbs on the top and bottom of the croquettes and reserve on a plate. Preheat a large nonstick skillet over medium heat. Add olive oil and salmon croquettes and cook for 3 to 4 minutes per side, or until browned and cooked through.
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