Recipe courtesy of Damaris Phillips
Quinoa and Salmon Croquettes
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- Level: Intermediate
- Total: 2 hr (includes soaking and cooling time)
- Active: 35 min
- Yield: 6 croquettes
-
- Nutritional Analysis
- Per Serving
- Calories
- 260
- Total Fat
- 13 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 93 milligrams
- Sodium
- 457 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 25 grams
- Sugar
- 1 grams
- Level: Intermediate
- Total: 2 hr (includes soaking and cooling time)
- Active: 35 min
- Yield: 6 croquettes
-
- Nutritional Analysis
- Per Serving
- Calories
- 260
- Total Fat
- 13 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 93 milligrams
- Sodium
- 457 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 1 grams
- Protein
- 25 grams
- Sugar
- 1 grams
Ingredients
Directions
Special equipment:
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.
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.
