I have been trying to think of an appetizing way to cook frozen salmon filets. They just don’t look as good as fresh filets, so I’ve been wary of cooking them the same way. I love salmon patty burgers, but wanted to change it up a little bit. BangoHabaMango Salmon Wraps were born:
BangoHabaMango Salsa:
Mix:
1 Roasted Red Pepper – peeled and cubed
(forgot to take pics of the roasting part, will post on that one later)
Several Roasted Garlic Cloves, minced
(I roast these in a little olive oil, and add the oil to the salsa as well)
1 Mango, peeled and diced
1 Medium Red Onion, mid-fine chop
1 Habanero, seeds and stem removed, finely minced
Juice of 1 Lime
1/2 Tsp Sugar
Refrigerate.
I have to admit, making this recipe was also partly an excuse to use the steamer basket I picked up the other day. It is just a cheap little $5 gadget, but I do love steaming food of various types.
$5 Steamer basket from Wallyworld
There are a million different ways to make salmon croquettes, and I do not claim to have the best recipe, but this is how I made them this time:
Mix well (these are estimates…i never measure):
2 steamed salmon filets
1 Tbsp Mayo
1/2 cup Bread Crumbs
5 drops hot sauce
Juice of 1 Lime
If the mixture is too gritty, or will not hold, keep adding crumbs, and mayo until you have a good consistency.
Form into hot-dog shaped patties using wax paper to compress the mixture. Cover, and refrigerate for 30 minutes.
Heat to medium enough oil to cover the bottom of a pan, about 1/4″ (again eyeballing). Cook CAREFULLY! Do not attempt to pick these up with tongs. Use spatulas to roll them over after the bottom has thoroughly browned.
fry little fishies!
After they have cooked through, move to a plate to drain.
time to drain
Assemble a piece of flatbread, a bed of greens, a salmon patty, and some of that killer salsa:
mmmm
Slice and plate:
Well played, sir. Well played.