Friday, 15 April 2011

Salmon Korokke (Croquette) Balls with Wasabi Avocado-naise



Since I posted a recipe which gives canned sardines a makeover following a post on roasted whole sardines, I thought it would be fun to share a recipe giving canned salmon a run for its fresh counterpart following my chilli-soy marinated salmon post. While the canning methods may affect the nutritional profile of salmon slightly, canned salmon is still rich in omega 3 fatty acids, protein, and calcium due to the soft edible bones. What's more, I can get wild Alaskan salmon without breaking the bank, in fact, it's really very cheap when you buy the bulk cans. (Farmed salmon is really not worth your saliva. Did you know that that beautiful orange-pink in farmed salmon comes from chemical dyes, not from the prey they feed on as in wild salmon?)

So here goes!

Salmon Korokke (Croquette) Balls with Wasabi Avocado-naise
makes 10 balls
Ingredients
400g can wild Alaskan salmon, drained
1 stalk spring onion, chopped
1 tbsp garlic powder (you can also use fresh garlic, but I find the garlic powder also helps bind the mixture, kind of like flour)
1/2 tsp sesame oil
1 egg, beaten
1/2 cup breadcrumbs (I put stale sourdough bread into the oven with some olive/sesame oil to lightly toast/dry out, then crushed them in a ziplock bag. You can also use a food processor. For a more Japanese korokke, you can use panko breadcrumbs, but I don't agree with the ingredients in these.)

Method
1. Preheat oven to 200 degrees celsius.
2. Combine the salmon, garlic powder, spring onions and beaten egg. Form little balls with your hands.


3. Roll them about in the breadcrumbs so they all get an even layer of crumb coating. Refrigerate for about 1h or so if you have time.


4. Grease a baking sheet and arrange the croquette balls, spacing them out so they aren't touching. If your breadcrumbs aren't already infused with oil, spray a mix of olive oil and sesame oil over the croquettes so they will crisp up nicely. Bake in the oven for about 20 min, or till crispy and golden.


for the wasabi Avocado-naise
Ingredients
1 ripe avocado
2 tbsp rice vinegar
1 tsp wasabi (Japanese horseradish) powder + 1 tsp water, combined to make a paste

Method
1. Combine all the ingredients together and blend. If you can't take spicy, leave the wasabi out, if you can but don't have wasabi, just sub with mustard/ horseradish. (Note: Avocado will oxidise and discolour on exposure to air, so don't do this too ahead of time!)



I'm sure we've all had our fair share of fishcakes served with tartare or dill sauce, so if you're looking for something slightly different, I think you'll enjoy this with Asian (Japanese) twist! You can flatten them into patties if you like, but I chose to make them into croquette balls because 1.it was easier to roll them about in the breadcrumbs 2. they looked cuter like that 3. so I can indulgently pop hot crispy balls into my mouth whole and get bursts of flavours and texture, yum, no fork or knife or dainty smile ;)


16 comments:

  1. This looks super yummy! I might substitute the bread crumb with my shredded coconut. It's true that farmed salmons can't canned well as the wild ones but I'm a little skeptical buying canned stuff because of the BPA lining..what's your thought on it?

    Jos

    ReplyDelete
  2. Looks so good! Love the Avocado sauce.

    ReplyDelete
  3. Thanks! (:

    Jos, that's one of the issues that's bothering me about canned stuff too. For things liek canned tomatoes, I try to use those packaged in little cartons instead, but for canned fishes I don't see a way around it. Ideally, I would have fresh fish, but it's a compromise I make for the price and the nutrients in fish.. can't be perfect ):

    ReplyDelete
  4. I have just 3 words for this ... "Yummy .... yummy ... yummy" :)

    ReplyDelete
  5. These looks delicious. I love to find ways to get more fish in my diet in interesting ways!

    ReplyDelete
  6. This can make a very nice appetizer before the main meal. I will make them into mini balls and I am sure it will please my guests.

    ReplyDelete
  7. This looks fantastic! I have added your recipe to my must make list. Thanks!

    ReplyDelete
  8. Wow I use to eat these as a kid the only difference my aunt used flour I love your take on this!(@scrapaddict4sure.com)

    ReplyDelete
  9. I could eat a whole plate of these. Yum!

    ReplyDelete
  10. This looks like a great bite and with that wasabi i can imagine the heat :) Thank you So much for sharing with Hearth and Soul Hop
    www.sunshineandsmile.com

    ReplyDelete
  11. Love the infusion of the avocado instead of the usual mayonnaise. :) I wonder how the combination will taste like.

    ReplyDelete
  12. Ooh - I can only imagine what a fantastic combination the crisp and crunchy salmon and zippy, creamy avocado naise must be. Thanks for sharing such a great recipe with the Hearth and Soul Hop ;)

    ReplyDelete
  13. gorgeous and a healthy tasty dinner! YUM! thank you for sharing with tuesday night supper club. you are an artist!

    ReplyDelete
  14. This looks so awesome! I just made some salmon cakes the other night. I love your wasabi avocado-naise, two of my favorite ingredients! Thanks for visiting my blog (Mangoes and Chutney), so happy to have found you!

    ReplyDelete
  15. thank you! (: hope you all do give it a try (:

    ReplyDelete
  16. I was introduced to korokke by my Taiwanese friend and I have a recipe on my blog a while back. Salmon looks like a nice idea, I'll send it to my friend. Thanks for posting your link on my blog.

    ReplyDelete