Salmon Croquettes with Rice Pilaf and French Green Beans

This Blue Plate Special brings vintage Southern charm with a modern wine-forward twist. We’re making crisp, golden salmon croquettes—pan-fried to perfection—served with fluffy rice pilaf and buttered green beans. And to elevate it all, we’re pairing it with a well-balanced Chardonnay that brings just the right touch of creaminess and structure to match the dish. It’s comfort food made elegant.

Salmon croquettes are a Southern classic, but also beloved in kitchens worldwide for their crisp, golden crust and tender, flavorful center. This version balances pantry-friendly canned salmon with Dijon, onion, and herbs, then pairs it with a buttery rice pilaf and fresh, lemony French green beans. The result is a complete plate — comforting, elegant, and ideal for a weeknight dinner or elevated “Blue Plate Special.”

Salmon Croquettes

Ingredients

• 1 (14–15 oz) can wild-caught salmon, drained and flaked

• ½ cup breadcrumbs (or crushed saltines)

• 1 egg

• 2 tbsp mayo

• 1 tbsp Dijon mustard

• ¼ cup onion, finely minced

• 1 tbsp parsley (optional)

• Salt and pepper, to taste

• 2 tbsp oil + 1 tbsp butter (for frying)

Instructions

1. In a bowl, mix all croquette ingredients until combined.

2. Shape into 4 patties. Chill 15–30 minutes for best results.

3. Heat oil and butter in a skillet over medium heat.

4. Pan-fry 3–4 minutes per side until golden and crisp.

Rice Pilaf

Ingredients

• 1 cup long-grain rice

• 2 tbsp butter

• 1 shallot or ¼ onion, finely diced

• 2 cups chicken or vegetable broth

• Salt, to taste

Instructions

1. In a saucepan, melt butter. Add shallot and sauté 2–3 minutes.

2. Add rice and stir to coat. Toast 1–2 minutes.

3. Add broth and a pinch of salt. Bring to a boil, then cover and reduce heat to low.

4. Cook 15–18 minutes until liquid is absorbed. Fluff with fork.

French Green Beans with Butter & Lemon

Ingredients

• 8 oz French green beans (haricots verts), trimmed

• 1 tbsp unsalted butter

• 1 tsp olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• 1 tsp fresh lemon juice (plus zest for garnish, optional)

Instructions

1. Bring a pot of salted water to a boil. Add green beans and blanch 1–2 minutes until bright green and tender-crisp.

2. Drain immediately and transfer to an ice bath. Drain again and pat dry.

3. In a skillet, melt butter with olive oil over medium heat.

4. Add beans, season with salt and pepper, and sauté 1–2 minutes.

5. Finish with lemon juice and optional zest.

Wine Pairing

The richness of salmon croquettes pairs beautifully with a Chardonnay — ideally a lightly oaked California bottle that complements the buttery hollandaise-like notes and crisp exterior of the croquettes. For a more refreshing contrast, serve with a dry Riesling or Pinot Gris, which cut through the richness and echo the lemon in the green beans.