Try These Skillet Cakes

Salmon is the key ingredient that makes them irresistible. They were devoured at our tasting table. By Donna Florio

Salmon patties-you may know them as the slightly rounder croquettes-are among my favorite casual entrées. They offer simplicity, health benefits, and economy. Reader Kathy Reeme took basic croquettes to new heights with cornmeal mix and buttermilk as well as an easy dropand-fry cooking method. The crunchy and delicious results can be on the table in 25 minutes-assuming your family doesn't eat them all first.

Basic Salmon Croquettes

MAKES 4 TO 6 SERVINGS; PREP: IO MIN., FRY: 6 MIN. PER BATCH

You can mix up the batter a few hours before you plan to cook these. I serve them with grits, but Test Kitchens Professional Angela Sellers says cooked white rice and hot sauce are a must for her family.

1 (14-oz.) can pink salmon

1 large egg, lightly beaten

1/3 cup cornmeal mix

½ cup buttermilk

2 Tbsp. self-rising flour

1/8 tsp. garlic salt

2 cups vegetable oil

Lemon-Caper Cream

1. Drain salmon; remove skin and bones, and flake. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)

2. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over mediumhigh heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until browned. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Lemon-Caper Cream. -KATHY REEME, VILLA RICA, GEORGIA

Lemon-Caper Cream:

MAKES 1 CUP; PREP: 10 MIN.

Stir together ¾ cup light sour cream; 2 Tbsp. capers, drained; 2 Tbsp. mayo nnaise; ½ tsp. lemon zest; and 1 tsp. lemon juice. Season with salt and pepper to taste. Store in an airdght container in refrigerator up to 2 weeks.

Salmon Beignets With Red Pepper Rémoulade

MAKES 6 MAIN-DISH OR 12 APPETIZER SERVINGS; PREP: 25 MIN., COOK: 12 MIN., STAND: 20 MIN, FRY: 4 MIN. PER BATCH

Fresh salmon gives these excellent taste and texture, but you can save money by substituting 1 (14-oz.) can pink salmon, drained, with skin and bones removed.

½ cup finely chopped sweet onion

¼ cup finely chopped green onions (about 3 green onions)

2 garlic cloves, minced

½ tsp. salt

½ tsp. ground red pepper

1 Tbsp. vegetable oil

1 lb. skinless salmon fillets

2 cups all-purpose baking mix

2 large eggs

¾ cup milk

2 cups vegetable oil

Red Pepper Rémoulade

1. Sauté first 5 ingredients in 1 Tbsp. hot oil in a medium skillet over medium heat 3 minutes or until onion is tender. Place onion mixture in a bowl.

2. Add salmon to skillet; cook, covered, 9 minutes or until almost done. Remove to a plate, and let stand 20 minutes. Flake salmon; stir into onion mixture.

3. Whisk together baking mix, eggs, and milk in a large bowl just until blended; stir in salmon mixture.

4- Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over mediumhigh heat. Fry, in batches, 2 minutes on each side or until golden. Drain on paper towels. Keep warm on a wire rack in a jellyroll pan in a 200° oven. Serve with Red Pepper Rémoulade.

Red Pepper Rémoulade:

MAKES ABOUT 1 ¾ CUPS; PREP: 10 MIN.

In small amounts, anchovy paste provides a nice, non-fishy depth of flavor.

2/3 cup light mayonnaise

½ cup jarred roasted red bell pepper strips, drained

2 Tbsp. lemon juice

2 Tbsp. chopped dill pickle

l Tbsp. drained capers

l Tbsp. Worcestershire sauce

1 Tbsp. Dijon mustard

2 garlic cloves, minced

1 tsp. anchovy paste (optional)

1. Process first 8 ingredients and, if desired, anchovy paste in a food processor or blender 15 seconds or until smooth. Store in an airtight container in refrigerator up to 5 days.

-DEVON DELANEY, PRINCETON, NEW JERSEY

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