A clever spin on leftover salmon and mashed potatoes — combined with sweet corn, scallions, and a panko crust, then baked in a muffin pan until golden. Salmon never had it so good.
Ingredients
- Salmon (e.g. Atlantic): 2 lbs, pre-cooked
- Potatoes (e.g. Russet): 2 lbs, mashed
- Breadcrumbs (panko style): 1–2 cups
- Corn (sweet and/or roasted): 2 cups
- Green onion (scallion): 1 cup, diced
- Egg: 1 large
- Baking powder: 1 tablespoon
Instructions
You’ll need: pre-cooked salmon, pre-cooked mashed potatoes, and one muffin baking pan.
With a KitchenAid mixer (or a large mixing bowl), mix together your salmon and your mashed potatoes. Add in your egg (for binding), your diced green onion, and your corn. Mix all the ingredients together until everybody is nice and friendly.
Cover your batter with saran wrap or foil paper, and let it sit in the refrigerator for 20 minutes.
After the batter sets, scoop out equal parts into a muffin baking pan. Preheat your oven to 450°F. Sprinkle the breadcrumbs onto your muffin tops and pop them in the oven (once it reaches temperature).
After about 20 minutes, check the brownness of your muffins and take them out when ready.
