SALMON CROQUETTE SALAD (GLUTEN FREE)
My favorite local restaurant for brunch serves delicious salmon croquettes on a bed of greens and I wanted to create a gluten-free version of this dish. Please visit my blog, www.innerharmonynutrition.com, for more healthy gluten-free recipes.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F/200°C degrees.
- On a sheet of aluminum foil, place salmon fillet in the middle with the skin side down. Sprinkle with salt, pepper, and sake or wine. Wrap the salmon and seal tight.
- Bake for 20 minutes.
- Remove the skin of the cooked salmon and flake the salmon with a fork in a bowl.
- Add rolled oats, egg, scallions, ginger, salt and pepper and mix well.
- Make 8 salmon patties and coat with cornmeal.
- Heat oil in a frying pan and cook salmon patties for a few minutes until browned. Flip and cook the other side as well.
- Mix all the ingredients for the raw cashew sauce in a blender or food processor. Add more water if it's too thick.
- On each salad plate, place greens and two salmon croquettes on top.
- Drizzle the cashew sauce on top.
- Infuse love into the food and serve!
Nutrition Facts : Calories 245.4, Fat 10.6, SaturatedFat 2.1, Cholesterol 84.8, Sodium 536.1, Carbohydrate 13.3, Fiber 3.3, Sugar 1.7, Protein 23.6
SALMON CROQUETTES
These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they're also a great use of leftovers, putting to work those halves of onion and bell pepper from last night's dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.
Provided by Millie Peartree
Categories brunch, dinner, lunch, seafood, appetizer, main course
Time 30m
Yield 2 main-course servings, 4 appetizer servings
Number Of Ingredients 16
Steps:
- If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
- Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
- Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
- Using your hands, shape the chilled mixture into 1-inch-thick patties.
- Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
- Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
- Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
- Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.
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