January 04, 2017

salmon croquettes with cajun alfredo angel hair pasta

Happy New Year to y'all! It's freezing cold this week where I am, so it's perfect for a comfort dish and a fire and comfies! Do y'all put on your comfies at 5:27pm like we do? Well listen to me, you're gonna want your comfies on for this dish. Lord help us all, it's good. 

I first had salmon croquettes at my friend's house in college when I went home with her to visit her parents. I hadn't ever had them because it wasn't in my mama's repertoire. And I loved them from the very first bite. Hers was a recipe of simply white crackers and eggs. But I've sinced added all kinds of things to mine so they're just exactly what we love! Creaminess from mayo, extra crispiness from bread crumbs, a little fresh bite from green onions, and a sinfully delightful cheese-pull from a little mozzarella inside. THEN we pile them on top of angel hair pasta tossed in homemade cajun alfredo angel hair pasta! Run, don't walk, to your comfies!

Makes 12-15 croquettes | Serves 6

-salmon croquettes-
20oz pink salmon, flaked & broken up
1 ½ - 1 ¾ cup mayonnaise
2 large eggs
2 cups seasoned bread crumbs
1 cup shredded mozzarella
½ cup chopped green onions + more for garnish
Pinch salt and pepper
-cajun alfredo sauce-
¼ cup unsalted butter
2 cups heavy cream
2 cloves garlic, chopped
1 ½ cups grated parmesan
1 ½ teaspoon cajun seasoning

Preheat oven for 325. Bring a large pot of water to a boil. Cover and have waiting.

For the croquettes, combine all ingredients and pat loosely into 2.5” round patties. Keep them plum, don’t mash them down.
Preheat a skillet swirled with oil over medium high heat. Cook patties in batches on each side about 2 minutes or until they’re nicely crisped and browned. Transfer to a metal sheetpan lined with a wire rack. Place croquettes in a preheated oven to continue to warm through while the pasta and sauce are made.
For the alfredo sauce, in a deep saucepan, melt butter. Add heavy cream and chopped garlic; whisk and bring just to a boil. Reduce to a simmer and stir in grated parmesan; whisk until the parmesan melts into the cream. Stir in cajun seasoning. Taste and adjust. Boil 1/2lb angel hair pasta about 4 minutes, drain and transfer noodles to alfredo sauce. Stir together.
To plate, divide cajun alfredo pasta between 4-6 shallow bowls. Top with 3 salmon croquettes and sprinkle extra parm and garnish with chopped green onions.