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Baked Salmon Croquettes

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While gefilte fish is a Passover staple, we have more non-gefilte fish eaters in our family than gefilte fish eaters. As a pescatarian, I am often looking for non-meat options to serve at our family’s seder. This year, I will be making these Salmon Croquettes in place of gefilte fish. With many of the same flavors and ingredients, this is an easy, timesaving and nutritious alternative.

Further Food Commentary:

For just over 150 calories and 14 grams of high-quality protein per serving, these salmon croquettes are healthy and satisfying. Salmon is an excellent source of the antioxidant mineral selenium, and a good source of several B vitamins. The omega-3s found in rich supply in fattier fish like salmon are important for health of our heart, brain, eyes and skin, and may help protect from certain cancers and age-related mental decline. Mixing in roasted carrot, onion and fresh herbs not only adds flavor, but boosts the nutrient content.

Notes: To make the croquettes grain-free and gluten-free, use a spice grinder, coffee grinder or food processor to finely grind gluten-free certified rolled oats or rolled quinoa flakes as a stand-in for the matzoh meal. While not as pretty, canned salmon is an equally as nutritious and delicious alternative to fresh salmon -- and bonus, it's quite inexpensive!

By Heather Goesch, MPH, RDN, LDN

Baked Salmon Croquettes

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Servings: 8

Ingredients

1 pound salmon (cooked and flaked)
2 large carrots (peeled, diced and roasted until golden brown)
1/2 cup ground matzoh meal (or grind your own matzoh)
1/4 cup chopped parsley or dill
2 tablespoons mustard (use your favorite: grainy, spicy, honey, etc.)*
2 eggs
1/2 cup diced onion
2 garlic cloves (minced)
salt and pepper, to taste
olive oil, for brushing baking sheet and croquettes
red pepper flakes (optional)

Instructions

1. Preheat oven to 425 degrees and place baking sheet inside to pre-heat with the oven
2. Sauté onions and garlic over medium heat until translucent and cooked through
3. In a large bowl mix to combine salmon, roasted carrots, egg, matzoh meal, herbs, onion and garlic mixture, and mustard
4. Sprinkle with a pinch of salt and pepper
5. Remove baking sheet from oven and grease with olive oil
6. Form salmon mixture into small patties or croquette shapes and place on greased baking sheet
7. Brush croquettes with olive oil
8. Bake for 4-6 minutes or until a brown crust forms on one side, flip and cook another 2 minutes

9. Serve with a dollop of horseradish, just like traditional gefilte fish

Note: This recipe can also be made by pan-frying the croquettes. But roasting is faster with less hands-on time. And we all need time savers during the holidays!

*For Passover, you can use the kosher for Passover mustard or leave it out.

1. Preheat oven to 425 degrees and place baking sheet inside to pre-heat with the oven 2. Sauté onions and garlic over medium heat until translucent and cooked through 3. In a large bowl mix to combine salmon, roasted carrots, egg, matzoh meal, herbs, onion and garlic mixture, and mustard 4. Sprinkle with a pinch of salt and pepper 5. Remove baking sheet from oven and grease with olive oil 6. Form salmon mixture into small patties or croquette shapes and place on greased baking sheet 7. Brush croquettes with olive oil 8. Bake for 4-6 minutes or until a brown crust forms on one side, flip and cook another 2 minutes 9. Serve with a dollop of horseradish, just like traditional gefilte fish Note: This recipe can also be made by pan-frying the croquettes. But roasting is faster with less hands-on time. And we all need time savers during the holidays! *For Passover, you can use the kosher for Passover mustard or leave it out.

Nutrition Information

Per Serving:  Calories: 157 g; Total Fat: 7 g; Saturated Fat: 1 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 2 g; Cholesterol: 84 mg; Sodium: 135 mg; Potassium: 371 mg; Carbohydrate: 9 g; Fiber: 1 g; Sugar: 2 g; Protein: 14 g

Nutrition Bonus: Vitamin A: 57%; Vitamin C: 8%; Iron: 7%; Calcium: 3%

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