Salmon Croquette Salad (Gluten Free)

My favorite local restaurant for brunch serves delicious salmon croquettes on a bed of greens and I wanted to create a gluten-free version of this dish. Please visit my blog, www.innerharmonynutrition.com, for more healthy gluten-free recipes.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

• Raw Cashew Sauce

• 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

Directions

1. Preheat oven to 400°F/200°C degrees.
2. 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.
3. Bake for 20 minutes.
4. Remove the skin of the cooked salmon and flake the salmon with a fork in a bowl.
5. Add rolled oats, egg, scallions, ginger, salt and pepper and mix well.
6. Make 8 salmon patties and coat with cornmeal.
7. Heat oil in a frying pan and cook salmon patties for a few minutes until browned. Flip and cook the other side as well.
8. Mix all the ingredients for the raw cashew sauce in a blender or food processor. Add more water if it’s too thick.
9. On each salad plate, place greens and two salmon croquettes on top.
10. Drizzle the cashew sauce on top.
11. Infuse love into the food and serve!