11⁄2 pounds boneless, skinless salmon, small diced
3 large eggs, lightly beaten
1/3 cup finely chopped green onion tops
1⁄2 cup finely chopped yellow onion
1 tablespoon minced garlic
1 tablespoon Old Bay seasoning
1 tablespoon Creole seasoning
2 tablespoons Dijon mustard
3⁄4 cup cornmeal, plus more
1⁄4 cup all-purpose flour, plus more
Salt and fresh ground black pepper to taste
1⁄2 cup grapeseed oil
Instructions
In a large bowl, combine the diced salmon, beaten eggs, green onion tops, yellow onion, garlic, Old Bay, Creole seasoning, Dijon mustard, cornmeal and all-purpose flour. Stir well to combine and season to taste with salt and black pepper.
Lightly dust a large sheet pan with the additional cornmeal and flour and stir to combine. Form the salmon into 6, equally sized patties, being sure to coat all sides of the salmon patties to keep them from sticking to the sheet pan and each other.
Once the salmon croquettes are formed, heat up the grapeseed oil in a large cast-iron pan set over medium heat. Once the oil is hot, lay the croquettes in the pan-being sure not to overcrowd the pan-and cook for about 4-5 minutes per side.
For the Sweet Potato Grits:
4 cups low-sodium chicken broth 1 cup old-fashioned grits
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, plus 1⁄2 stick melted 1 cup roasted sweet potato puree
3⁄4 cup heavy cream
3 tablespoons honey
2 tablespoons lemon juice
Set a 2-quart saucepan over medium low heat and add the chicken broth. Bring the broth to a boil and stir in the grits. Cook the grits, stirring occasionally until they have expanded, and most of the liquid has been absorbed, about 20 minutes.
Season the grits with salt and pepper and stir in the butter, sweet potatoes and heavy cream. Continue to cook the grits, stirring, until all the ingredients are well incorporated, about another 5 minutes.
To serve, place the sweet potato grits in a shallow bowl and lay a salmon coquette over top the grits. In a small bowl, combine the melted butter, honey and lemon juice and season with salt. Stir well to combine and pour over the salmon croquettes.
