Salmon Croquettes with Lemon Dill Remoulade

Salmon croquettes was one of my favorite dishes my mother used to make growing up. Usually accompanied by mac and cheese and some kind of green vegetable (had to have a vegetable with every meal), usually broccoli, I could always tell when it was being prepared as the house had the distinctively delicious aroma of canned fish frying. Crispy on the outside, moist (I hate that word) on the inside, with chunks of green pepper providing a fresh pop to offset the fried goodness. My mother always knew to make plenty because I'd scarf down my first helping as soon as it hit my plate.

Lemon Dill Remoulade

1 1/4 cup mayo

1 clove minced garlic

1/2 tsp paprika

2 tbsps chopped capers

1 tsp Old Bay seasoning

1 tbsp chopped dill

Zest of 1/2 lemon

Dash of cinnamon

Mix ingredients together in bowl. Throw in the fridge till ready to use.

Croquettes 

2 14.75 ounce cans red salmon

(as my mother would say, "use the red not that pink stuff,

it has more flavor baby")

2 eggs beaten 

2 tbsps flour

1/2 green bell pepper chopped

1 small onion diced

1 tsp paprika

1 tsp garlic powder

2 tsp season salt

2 cups vegetable oil

Drain salmon and place in a medium sized bowl. I pick out the large bones (the spine) and leave the small ones (mmm flavor) as the salmon is cooked and they're soft so you won't notice them when mixed together. I also leave on the skin (mmm skin flavor) cause I'm all bout that flavor life. You can pick out all the bones and skin if you like, depending on how picky you are. (See what I did there). Fancy pants skinless variety also available.

Add them eggs, peppers, onions and seasonings to the salmon and give it a light mix. Add the flour and lightly mix again. The mixture should be, dare I say ... moist, and not too dry. Cover and place in the fridge for an hour.

Heat vegetable oil over medium high heat. Add a bit of oil to your hands and form salmon mixture into small patties dropping them into the oil immediately after forming and being cautious not to fry your fingers. Cook about 3 minutes, flip and cook about another 3. Remove, serve, enjoy, thank me.