Recipe courtesy of David Rosengarten

Salmon Croquettes with Black Bean Vinaigrette

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  • Total: 2 hr 30 min
  • Prep: 2 hr 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

2 cups flaked (but still in chunks) canned salmon

1 cup cooked, mashed yuca

1/4 cup Sauteed shallots

2 cloves roasted garlic

1 small jalapeno pepper, seeded and minced

1 teaspoon grated lemon peel

3 tablespoons minced cilantro

Salt and pepper

1 egg

1 cup of cornmeal

Vegetable oil for deep frying

Vinaigrette:

1 teaspoon mashed and pureed garlic

3 tablespoon fresh lime juice

Salt and pepper

1/2 cup olive oil

1 cup cooked and drained black beans

1/4 cup red pepper dice

1/4 cup yellow pepper dice

1/4 cup minced red onion

1/2 cup diced avocado

2 tablespoon minced cilantro plus chopped cilantro for garnish

Directions

  1. In a bowl mix together the canned salmon, mashed yuca, Sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties.
  2. Heat oil to 375 degrees.
  3. Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels.
  4. To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.
  5. Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.