Below is a 'dip' to preserve the original flavours.  If you like fish, boil the salmon in about 3 inches of water, with a few teaspoons of lemon juice.  Then follow the JOC recipe for mashed potatoes, using the leftover water from cooking the fish to boil the potatoes, and insert the additional ingredients into the water.  Then, chunk the salmon (purpose is to remove bone), and serve the chunked salmon and mashed potatoes side-by-side, or continue with the recipe.  You can use more potato than specified, by a margin of approx.  3:1 or 4:1, e.g., 4-5 cups of mashed potato to a pound of salmon.  The dip below is for the Salmon Croquette recipe, if followed with a 2:1 dilution of salmon to potato.  I did not add dill, or chives, initially, as the recipe called for, but used more fresh scallions (to the cooked white onion already in the mashed potato).  Egg was used only to dip, so chili powders were used in place of ground red pepper.