This is my new recipe creation. It's gluten-free and dairy-free, packed with many nutrients such as omega-3 fatty acids from salmon, lots of protein from both salmon and quinoa, and eggs with vegetables and anti-inflammatory spices. It's super delicious, easy to make, and, best of all, you can pre-make a big batch and store it in the freezer or refrigerator.
Salmon Croquettes recipe with Quinoa
Ingredients:
2 lbs salmon
1 cup of quinoa flour (or 1 cup of cooked quinoa)
2 eggs
2 scallions: chopped into small pieces
1 whole sweet onion: cut into thin slices
1 red bell pepper: diced
1 teaspoon grated fresh ginger
1 tbsp cilantro: chopped into small pieces
1 tsp turmeric powder
2 cloves of garlic: finely chopped
1/2-1 tsp yacon syrup or honey
lemon zest grated from 1 whole lemon
Basic seasonings: Avocado oil, pink salt, black pepper
Directions:
How to Make Salmon Quinoa Croquette:
Place salmon on a baking sheet. Season the surface with salt and black pepper. Bake it in the oven at 375 degrees for 10 minutes.
Bring out the salmon from the oven. Use a fork to break apart salmon. Toss the skin.
In a large bowl, crack an egg and beat it. Mix in quinoa, salmon, 2 tbsps of avocado oil, scallions, turmeric, and lemon zest. Add some salt and mix evenly.
Use an ice cream scoop to scoop out the mixture and place it in your hands. This is a good way to make the patties all the same size. Use your hands to form the mixture into round patties. Place them on a flat pan with some avocado oil on it.
Cook the patties on the pan on medium to low heat for a couple of minutes on each side. If you don't want to eat it right away, you may let the patties cool and store them in the freezer or refrigerator. If you want to eat them now, follow the following steps.
Place all the patties on the baking sheet. Cook it in the oven at 350 degrees for another 10 minutes.
How to Make Onion Sauce:
Heat 1-2 tbsp oil in a saucepan on medium to low heat. Place diced red pepper and chopped onions in it. Stir once in a while.
When the pepper softens, and the onions become transparent, add either Yacon syrup or honey, grated ginger, garlic, salt, and black pepper. You may also add a small amount of water, veggie, or chicken stock. Cook for another couple of minutes.
Lastly, add cilantro. Stir briefly and turn off the stove.
Transfer the sauce to a bowl.
Place onion sauce on the salmon and quinoa Croquette when you serve it. It's absolutely heaven. Enjoy it!
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
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Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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