Recipe of the Week: Salmon Croquettes with Sautéed Collard Greens

I have been craving Salmon Croquettes for weeks now and finally got around to making them just in the time for the New Year. I wanted to make this southern delight as healthy as possible so I used gluten free panko bread crumbs and used fresh salmon instead of canned. Remember, even the most sinful of treats can be transformed into a yummy healthy snack. I lightly sautéed the collard greens with onions, salt and pepper. Greens are a nutrient-packed cruciferous vegetable that are incredibly valuable to your daily diet, but not when they are boiled all day with salt pork. So let’s keep it light! If you want to add a kick, add a jalapeno remoulade or lemon aioli to the salmon croquette. Enjoy!

Salmon Croquettes


Photo taken by Barron Fujimoto/Flickr

2 salmon filet(wild caught)
2 eggs
2 tablespoons green onions,chopped
½ cup of bread crumbs, plus additional for dusting
Coconut or vegetable oil for frying

Boil the salmon. Once its cooked through, let the filet cool on a plate. Combine salmon, eggs, bread crumbs, and green onions together into a sticky mixture, then form palm-sized patties. Dust with bread crumbs. Fry until golden brown, with 2-3 minutes on each side.

Collard Greens


Photo taken by Ryan Joy/Flickr

3-4 bunches collard greens
½ onion, chopped
Olive Oil
Salt & Pepper

This part is pretty easy! Remove and discard the stems and center ribs of the collard greens. Cut the leaves into 1-inch pieces and wash thoroughly. In a sauté pan, heat the oil and add onions, salt and pepper over medium to high heat. Stir in the greens and cook until the onions are heated through and transclucent, which should take about 5-8 minutes. Season to taste.


Featured photo taken by Mark H. Anbinder/Flickr

About The Author

Personal Chef

Timora Page has had a passion for cooking from an early age. Born and raised in Dallas, she lovingly instills southern charm and regal flair to every dish. Ms. Page’s desire to offer her client’s healthy and organic fare only strengthened after experiencing a short period of homelessness where subsisting off of less than desirable food was the norm. After culinary training, she was hired by renowned chef Sharon Van Meter, and worked closely under executive chef Mynetta Cockerel for 2 years. She then took her southern fare to Colorado where she became employed in a homeless shelter. Because of her work at the shelter, she developed a passion for ensuring every client gets the best service and tastiest meals she has to offer. Timora is currently a personal chef and caterer, and specializes in healthy, organic foods and recipes. Ever seeking to improve her skills and expand her repertoire, Ms. Page is an excellent baker, who can skillfully prepare a variety of decadent desserts and cakes. She aspires to become Denver’s premier chef as she continues her studies in the culinary arts and nutrition.