Salmon Bits for Tacos, Salads, and Salmon Burgers

1lb per package

1. Preheat oven to 450 degrees. Place salmon in a dry baking dish and bake for 12-15 minutes, until the center starts to flake and internal temp reaches 135-145 degrees.
2. While the salmon is in the oven, grate vidalia onion with a course section of your cheese grater. Add the grated onion to panko, bell pepper, garlic, egg, chives, parsley and salt and pepper. 
3. When salmon is done, transfer to a  plate and shred using 2 forks. Allow to cool for a few minutes so that you don't scramble the egg. Once cool add to the bowl with the other ingredients. Mix until incorporated.
4. Using a ¼ cup measure, create balls and place onto parchment lined baking sheet. 
5. Once the balls are formed, light push them down to create thick patties. Be sure that patties are tightly packed so they do not fall apart
6. Add ½ inch of oil to a large pan. Heat to medium-high and wait until oil registers 325-350 degrees.
7. Once oil is read very carefully slide croquettes into the pan using a spatula. Do no overcrowd the pan. Cook 2-3 minutes per side until deep golden brown. Do not turn them prematurely or they can fall apart.
8. Using a slotted spatula, remove from oil and place on a paper towel lined plate. Sprinkle generously with salt. Can be served with lemon wedges, a favorite aioli or as a sandwhich. 
9. Enjoy!