Best Salmon Croquette Salad Gluten Free Recipes

Salmon Croquette Salad (Gluten Free) image

Provided by InnerHarmonyNutriti

Categories Free Of...

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

12 ounces wild salmon
salt
pepper
1 tablespoon sake or 1 tablespoon white wine
1/2 cup gluten-free rolled oats
1 egg
2 scallions, thinly sliced
2 teaspoons ginger, freshly grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup gluten-free cornmeal
1 tablespoon olive oil
8 cups salad greens
1/2 cup raw cashew nuts
1 teaspoon ginger, peeled and chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon wasabi powder (option) or 1/2 teaspoon wasabi paste (option)
4 -6 tablespoons filtered water

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 image

Provided by Millie Peartree

Time 30m

Yield 2 main-course servings, 4 appetizer servings

Number Of Ingredients 16

1 (14-ounce) can boneless, skinless salmon or 1 pound cooked salmon
1 tablespoon olive oil
1/2 green bell pepper, finely chopped
1/2 cup diced onion
1 garlic clove, grated
2 eggs, lightly beaten
1/2 cup all-purpose flour
2 tablespoons chopped parsley
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon hot sauce, plus more for serving
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/2 cup panko bread crumbs
2 teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination
Vegetable or canola oil, for frying
Tartar sauce, for serving (optional)

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.