QUINOA AND SALMON CROQUETTES RECIPE
Best
salmon croquettes recipe. These light crisp croquettes are absolutely
delicious. Enjoy!
Active :
35 mins
Total
Time : 2 hours (includes soaking and
cooling time)
Servings : 6 croquettes
INGREDIENTS
·
1
1/2 pounds center-cut salmon filet, skin-on
·
1
cup cooked quinoa
·
1
large egg, beaten
·
1/4
cup chopped green onion, green part only
·
2
tablespoons flour
·
Zest
of 1 lemon
·
1
teaspoon urfa pepper, plus more for garnish (see Cook's Note)
·
1
teaspoon salt
·
2
tablespoons coconut oil
·
Lemon
wedges, for serving
Special equipment: 1 cup applewood chips, soaked for
30 minutes
INSTRUCTIONS
1.
Drain
the applewood chips and scatter them in the bottom of a foil-lined roasting
pan. Heat the pan over medium-low heat until the wood chips smoke, about 10
minutes. Place the salmon skin-side down on a wire rack and carefully set the
rack over the wood chips. Cover the roasting pan tightly with foil and cook
over medium-low heat until the salmon is just cooked through, about 12 minutes.
Remove the salmon from the smoker and let it to cool to room temperature.
2.
Preheat
the oven to 350 degrees F.
3.
Remove
and discard the salmon skin, then flake the salmon into a large bowl. Add the
quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until
well combined. Form the mixture into six straight-sided patties about 1 inch
tall and 2 1/2 inches wide.
4.
Heat
the coconut oil in a large cast-iron pan over medium-high heat. Sear the
patties on both sides until crispy and deep golden brown, about 2 minutes per
side. Transfer the patties to a rack set over a baking sheet and bake until
cooked through, 12 to 15 minutes. Sprinkle the croquettes with a little more
urfa pepper. Serve with lemon wedges.
Cook’s Note
·
Urfa
pepper is a roasted Turkish pepper flake that provides smoky flavor and a
subtle kick of heat along with crunchy texture. If you can't find urfa, just
use freshly ground black pepper.
Recipe from foodnetwork.com
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