Sesame salmon croquettes
Ginger gives these nibbles a nice punch of flavour. If you cannot find fresh ginger you can substitute it for ground ginger.
  • 1 lemon
  • 2 tablespoons kosher salt
  • 500g salmon fillets
  • 2 & ½ cups panko breadcrumbs, divided
  • 2 large eggs
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • ¼ cup mayonnaise
  • 2 teaspoons loosely packed lime zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely grated fresh ginger
  • 1 jar toasted sesame seeds (about 50g)
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup butter, melted
  • Ginger Rémoulade
  1. Cut lemon in half. Squeeze juice from the lemon into a saucepan. Add lemon halves, 2 Tbsp. salt and 6 cups water and bring to a boil over medium-high heat. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes). Remove and discard skin if necessary, and flake salmon.
  2. Preheat oven to 220°C. Stir ½ cup panko and next 11 ingredients into flaked salmon.
  3. Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan. Add 1 Tbsp. of the salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.
  4. Bake, in batches, at 220°C for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.
Recipe by George Hughes Fishmongers at