Salmon Bits for Tacos, Salads, and Salmon Burgers

1lb per package Salmon Croquetes Recipe from Chef Madeline Medon of Farmers & Fishermen: 1 pound skinless Salmon Bits ¾ Cups panko breadcrumbs ½ medium red bell pepper. Finely diced ¼ cup grated Vidalia onion (or sweet onion) 2 medium sized garlic cloves, minced 1 large egg, lightly beaten 1 Tablespoon fresh chives, finely chopped 1 Tablespoon Fresh Italian parsley finely chopped Salt and Pepper to taste Vegetable oil for frying 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. 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.  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