MOIST & SPICY SALMON – ALMOND CROQUETTES WITH SLICED ROASTED ALMONDS – DILL – CAYENNE – ONION POWDER – LEMON PEPPER – LEMON JUICE – EGG – PANKO PLAIN BREADCRUMBS

I am on a kick with sliced almonds, and this recipes owes its crunch to them. . .

For 2:

–salmon (size of 2 decks of cards, one-half pound)

–sliced roasted almonds (one-quarter cup)

–dill (1 teaspoon)

–cayenne (optional; one-quarter teaspoon)

–onion powder (1 teaspoon)

–lemon pepper (1 teaspoon)

–lemon juice (3 squirts)

–egg (1; beaten vigorously)

–Panko plain breadcrumbs (on-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place salmon in covered baking dish. Sprinkle with lemon juice, salt, pepper, and extra virgin olive oil. Pour in one-eighth cup clam juice. Microwave on high for 2 minutes. (Salmon will be under-cooked, but there is more cooking later.)

2 – Flake the salmon. Remove the skin and discard. Stir well, moistening with the clam juice. Place in a mixing bowl.

3 – Add the other ingredients in the order given above. Stir well. If salmon mixture is not moist, add a few tablespoons of water, and stir again.

4 – With a spoon, fashion the salmon mixture into croquettes. Microwave on high for 2 minutes.

5 – Serve the salmon croquettes hot.

–salmon inspired by Mila Mason’s Salmon 365 (a kindle e-book).