SALMON CROQUETTES WITH BLACK BEAN VINAIGRETTE

Salmon Croquettes with Black Bean Vinaigrette image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 21

2 cups flaked (but still in chunks) canned salmon
1 cup cooked, mashed yuca
1/4 cup Sauteed shallots
2 cloves roasted garlic
1 small jalapeno pepper, seeded and minced
1 teaspoon grated lemon peel
3 tablespoons minced cilantro
Salt and pepper
1 egg
1 cup of cornmeal
Vegetable oil for deep frying
1 teaspoon mashed and pureed garlic
3 tablespoon fresh lime juice
Salt and pepper
1/2 cup olive oil
1 cup cooked and drained black beans
1/4 cup red pepper dice
1/4 cup yellow pepper dice
1/4 cup minced red onion
1/2 cup diced avocado
2 tablespoon minced cilantro plus chopped cilantro for garnish

Steps:

In a bowl mix together the canned salmon, mashed yuca, Sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties.
Heat oil to 375 degrees.
Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels.
To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.
Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.