Rosemary Salmon Croquettes
with Creamy Horseradish Dressing

For the Salmon Croquettes:

2½ pounds king salmon fillet, skinned and de-boned
1 cup seasoned bread crumbs
½ cup minced red onion
1 Tbsp Dijon mustard
2 tsp prepared horseradish
2 eggs, lightly beaten
1 Tbsp minced fresh rosemary
½ tsp ITALIAN HERBAL SEA SALT*
½ tsp freshly ground BLACK PEPPER*
2 Tbsp FLAVORED OLIVE OIL* (try Garlic, Rosemary, Tuscan Herb, Basil & more!)

Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.

In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.

Preheat an outdoor grill for medium-high heat.

Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side. 

IDEAS: Serve on a bed of Arugula lettuce. Drizzle with Horseradish Dressing and Traditional Dark Balsamic Vinegar. Can also be pan-fried.

For the Creamy Horseradish Dressing:

¼ cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp milk
2 tsp BALSAMIC VINEGAR* (try Sicilian Lemon or Traditional White)
1 tsp prepared horseradish
1 tsp sugar
½ tsp ITALIAN HERBAL SEA SALT* divided (adjust to taste)
½ tsp BLACK PEPPER* divided

In a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, salt and pepper. Cover and refrigerate.

* Available at The Vintage Olive *