1 jar Santa Fe Ole Hatch Green Chile
1 tsp. canola oil
1/4 medium onion, finely chopped
1 14oz. can pink salmon, drained
1 egg, beaten
4 Tbsp. flour
1 tsp. parsley, minced
1/4 cup canola oil, for frying
Heat 1 teaspoon of oil in a saucepan over medium heat.
Add onion, cook 2-3 minutes, until translucent.
Add green chile and cook 5 minutes over medium heat.
In a separate bowl, pick out skin and bones from salmon and mash with a fork.
Stir in the onin and green chile and add egg, flour and parsley.
Stir to combine and heat 1/4 cup of oil in a non-stick skillet.
Drop mixture by heaping tablespoons in the oil.
FLatten with a spatula and cook until golden brown, about 3 minutes.
Flip and cook another 2 minutes. Drain on a paper towel.
Serve with tartar sauce.
Click here for Santa Fe Ole Hatch Green Chile
Thank you for this. mmmmm to salmon croquettes. On trips to Santa Fe and Taos, I always went to El Santuario. At times there were vendors selling Hatch Chile powder and Ristras from the trunks of their cars. A magical place.