Salmon Croquette Salad (Gluten Free)

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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