Salmon Croquettes No Grain Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
• Bake for 25 minutes or until browned. Serve hot.

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

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.

Steps:

• Start heating the oil in a large skillet (coconut oil must be kept on a low to medium heat and watched carefully to avoid smoking).
• Drain salmon (leave a little moisture in the salmon so the croquettes won't be too dry).
• Remove skin and bones if desired, or mash the salmon (with the skin and bones intact) in a small mixing bowl.
• Add egg; mix well.
• Add onion flakes (or onion powder) to taste, oregano and pepper. Mix well.
• If salmon looks too soft and liquidy, add a little hazelnut meal.
• Form into small balls and roll in hazelnut meal.
• Flatten each patty slightly and place into skillet.
• Saute until browned on both sides.
• Remove from skillet and drain on paper towels.
• I like to add a bit of celtic salt on top of each patty once they are cooked and drizzle lime juice over each patty.
• Alternatively, I omit the salt and lime juice and top each patty with some of my Coconut Ginger Soy Sauce (Recipe #188345).