Tiki’s Miniature Salmon Croquettes

1 lb Alaskan King Salmon (skinned & deboned), cut into 1in chunks
1 egg
1 cup panko breadcrumbs
1Tb wasabi Mustard or (Ojai Cooks “Green Dragon)
2T “Nature Isle Tropical Gourmet” Mango Pepper Sauce
1T Sweet Chili Sauce (look in the Asian food aisle)
1T Morton & Bassett coarse ground black pepper
2T “Slap Ya Mama” Cajun seasoning
1tsp Morton & Bassett dried thyme
2T extra virgin olive oil or Gourme Mist Spray
1T unsalted butter

In a food processor or blender add all ingredients except for breadcrumbs, olive oil and butter. Pulse on low until all ingredients are thoroughly mixed but not liquefied. Spoon mixture into a large bowl.
Next, using a small ice cream scoop, spoon out as many servings as available. They should be about 1inch in diameter. Using your hands, roll each one into a ball. Place each one on parchment paper & place on cookie sheet. Spray each of them with the olive oil and roll in the panko breadcrumbs.
Return to the cookie sheet and place in the refrigerator for 20min.
Preheat sauté pan and add 1T of oil plus the butter, for 1-2 minutes. Place 4-6 of the salmon pieces into the hot pan, slightly press down and cook for 2 min. Turn the salmon and cook for 2-3 minutes more. Remove and let drain on paper towels.
Serve with Tiki’s Mango Remoulade and a wedge of lemon.

Nature Isle” Mango Remoulade:

1cup of Nature Isle Tropical Mango Chutney (pureed)
3T Ojai Cook Basil Lemonaise
1T Dijon mustard
2T Slap Ya Mama Cajun Seasoning (white pepper blend).

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