Salmon Croquettes With Succotash

• 1 (15-oz.) pkg. frozen baby lima beans (about 2 1/2 cups)
• 2 cups frozen yellow corn kernels
• 1 (14.5-oz.) can diced tomatoes, drained and rinsed
• 1/2 cup chopped red onion
• 2 1/2 tablespoons Champagne vinegar
• 1 tablespoon dried parsley
• 6 tablespoons olive oil, divided
• 2 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 (10-oz.) pkg. frozen seasoning blend (chopped bell pepper, onion, and celery)
• 3 (5-oz.) cans skinless, boneless pink salmon, drained
• 1 cup panko (Japanese-style breadcrumbs)
• 1/4 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 large egg, beaten

1. Bring a medium pot of water to a boil over high. Add lima beans; cook until just tender, 12 to 14 minutes. Add corn; cook until tender, about 2 minutes. Drain. Gently toss beans, corn, tomatoes, onion, vinegar, parsley, 2 tablespoons of the oil, 1 3/4 teaspoons of the salt, and 1/2 teaspoon of the pepper in a large bowl. Set aside.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add seasoning blend, and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Transfer mixture to a large bowl; cool 10 minutes. Wipe skillet clean.
3. Stir salmon, panko, mayonnaise, mustard, egg, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into seasoning blend in bowl. Shape salmon mixture into 8 (about 1/3 cup each) 3/4-inch-thick patties, and place on a parchment paper-lined baking sheet. Cover and chill at least 30 minutes.

frozen baby lima beans, frozen yellow corn kernels, tomatoes, red onion, vinegar, parsley, olive oil, kosher salt, black pepper, frozen seasoning blend, skinless, breadcrumbs, mayonnaise, creole mustard, egg

Taken from www.myrecipes.com/recipe/salmon-croquettes-with-succotash (may not work)