Quinoa and Salmon Croquettes

Total Time:
2 hr 15 min
Prep:
35 min
Inactive:
1 hr
Cook:
40 min

Yield:
6 croquettes
Level:
Intermediate

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
Directions
Watch how to make this recipe.
  • Special equipment: 1 cup applewood chips, soaked for 30 minutes

  • 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.

  • Preheat the oven to 350 degrees F.

  • 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.

  • 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.

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.


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    Recipe courtesy of Food Network Kitchen