Broccoli Croquettes With Salmon & Lemon & Caper Dressing. Warming croquettes and perfectly cooked salmon is a perfect pairing for Autumn nights. Serve with a simple salad and lashings of dressing for a simple, yet indulgent midweek marvel.
2 cups mashed potato
2 cups cooked broccoli, roughly chopped
1 tbsp chopped parsley
½ tsp nutmeg
1 cup plain flour
2 large eggs
2 cups panko breadcrumbs
4 salmon fillets
2-3 tbsp olive oil
1 tsp horseradish paste
2 tsp tamari soy sauce
2 tsp sesame seeds
Lemon & Caper Dressing
¼ cup extra virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest, finely grated
1 tbsp Dijon mustard
1 tbsp capers, drained
2 tsp anchovy paste or minced anchovies
2 cloves garlic, crushed
Mix together mashed potatoes, broccoli, parsley and nutmeg in a large bowl. Season to taste. In a shallow bowl, place flour. Season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon of water. In a third shallow bowl, place breadcrumbs. Form potato and broccoli mixture into 5cm logs. Roll in flour, shaking off excess, dip in egg wash, then roll in panko crumbs to coat. Chill in fridge for at least 30 minutes before cooking.
Preheat oven to 180°C. Line a baking tray with baking paper, spray with cooking oil spray. Place croquettes on the oven tray and spray with a little oil. Bake in oven for 25 minutes until golden brown. Keep warm in oven while preparing salmon.
Meanwhile, remove salmon from the fridge and allow to rest for 10 minutes at room temperature. Mix together the olive oil, horseradish paste, tamari soy sauce and sesame seeds to make a marinade for the salmon. Brush salmon with marinade and leave for 5 minutes.
To make lemon and caper dressing, combine olive oil, lemon juice and zest, mustard, capers, anchovy paste and garlic in a jar. Put the lid on and shake until blended (or whisk together in a bowl). Season to taste with salt and pepper.
Heat a frying pan on a medium heat. Cook salmon for 2-3 minutes turning every minute to cook each side. Leave to rest for 2-3 minutes before serving with broccoli croquettes, crisp salad leaves and lemon and caper dressing.