Sesame Salmon Croquettes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter melted
• 2 large eggs 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh finely grated
• 2  garlic cloves minced
• 1 serving ginger rémoulade 
• 2  green onions thinly sliced
• 0.5 teaspoon kosher salt 
• 2 tablespoons kosher salt 
• 1  optional: lemon 
• 2 tablespoons juice of lime fresh
• 2 teaspoons lime zest loosely packed
• 0.3 cup mayonnaise 
• 2.5 cups panko bread crumbs divided (Japanese breadcrumbs)
• 1 lb salmon fillet 
• 1.6 oz sesame seed toasted

Equipment

• bowl
• sauce pan
• oven
• muffin tray

Directions

1. Cut lemon in half. Squeeze juice from lemon into a 3-qt. saucepan.
2. Add lemon halves, 2 Tbsp. salt, and 6 cups water, and bring to a boil over medium-high heat.
3. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes).
4. Remove and discard skin, and flake salmon.
5. Preheat oven to 42
6. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.
7. Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan.
8. Add 1 Tbsp. salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.
9. Bake, in batches, at 425 for 10 minutes or until topping is golden brown.
10. Serve warm with Ginger Rmoulade.