If you are looking to expand your collection of quick and easy recipes, you might want to give these salmon croquettes a try. I think you'll be delightfully surprised. They bear no resemblance to the canned salmon cakes that were so much a part of our collective childhood. I found the recipe years ago in a copy of Cuisine at Home that I was reading while waiting to see my dentist. They looked delicious, so while no one was looking, I tore the page out. Now, I only do that when the magazine I'm reading is over a year old. I work on the theory that if the stack of old magazines gets thin and ragged enough, they'll be forced to provide newer reading material. Sometimes it works. At any rate, the photo of these salmon cakes lured me to the fish market and we ended up having them for supper. We've had them many times since. I hope you, too, will give them a try. They are easy to make and quite tasty. I have only one caution to share with those of you who do decide to make them. Canned salmon does not work well in this recipe, so please don't be tempted to use it. It lacks the texture of its fresh cousin and the canned variety makes a mealy cake that will disappoint you. Fresh salmon makes an enormous difference. Here's the recipe.

Fresh Salmon Croquettes

Ingredients:

1 cup panko

1/2 cup celery, chopped

1/3 cup chopped fresh cilantro

1/4 cup onion, chopped

1 egg white

1 tablespoon hot sauce (Sriracha preferred)

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 pound fresh salmon, skinless, diced

2 tablespoons vegetable oil

Directions:

1) Process panko, celery, cilantro, onion, egg white, sriracha, lemon juice, salt and pepper in a food processor until the vegetables are minced.

2) Combine salmon with vegetable mixture, then form it into 8 (1/3-cup) cakes on a parchment-lined baking sheet. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400 degrees F.

3) Heat oil in an ovenproof saut