Who doesn't absolutely LOVE Salmon?! This recipe for Salmon Croquettes, with the addition of Ginger and Garlic, takes it to a whole 'nother level!
00:00 Introduction
00:34 Ingredients
02:40 Assemble the Salmon mixture
06:00 Form the patties
06:50 Make Garlic Aioli
08:32 Pan Sear the Croquettes
12:30 Plating
13:00 Taste Test
Ingredients
For Salmon Patties:
350g/12oz Cooked salmon
1/3 cup fine breadcrumbs
2 Tbsp finely diced red bell pepper
2 Tbsp finely diced green bell pepper
1 Tbsp grated Ginger
1 tsp Garlic, grated (or ½ tsp Powder)
1 tsp capers, finely chopped
2 Tbsp mayonnaise
1 egg
Juice of 1/2 lemon
1 tsp Dill (or 1 Tbsp fresh)
Opt: 2 tsp Dried Italian Herbs or Herbs of Provence
1 Tbsp Oil (neutral) for frying
2 Tbsp Unsalted Butter for frying
Opt Breading:
½ cup Breadcrumbs
1 Egg
For Quick Garlic Aioli:
½ cup Mayonnaise
Juice of 1/2 Lemon
Garlic (½ tsp minced, or ¼ tsp Powder)
Fine Sea Salt to taste
If you are inspired to re-create any of our recipes, please feel free to post a photo on our "Homecooking With Chef Walter" fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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"Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef."
For more information on Artistic Gourmet Adventures, check their website,
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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