Thursday, March 14, 2013

Gluten-Free Crispy Salmon Cakes


Confession: for most of my life, I hated fish.  At first it was all seafood, then gradually I started eating shellfish.  It wasn't until my 20s that I actually started eating and enjoying fish - and I'm still a little picky about what types of fish I like!  Salmon was one of the first that I got on board with, but I still have trouble eating it left over.  Solution?  Crispy salmon cakes!


This is my favorite way to enjoy leftover salmon - not only does it change it up, it's a great way to stretch a piece of salmon to feed 2 people.  Bonus, it's super simple to do gluten free, since the main ingredients are salmon, potatoes and egg. 

I do use some breadcrumbs, but that's the only GF specialty product you need.  I used some tasty new breadcrumbs I recently got the opportunity to try - Tall Papa Citrus Lime breadcrumbs. I knew the moment I saw the citrus lime flavor that they'd be perfect with these salmon cakes, and I was right!



Crispy Salmon Cakes

Serves 2
























Ingredients

For the salmon cakes:
  • 1 cup shredded salmon (approx 1 4 oz fillet)
  • 1 cup leftover mashed potatoes 
  • 1 egg, beaten
  • 1/2 cup gluten-free breadcrumbs, divided (recommended - Tall Papa Citrus Lime breadcrumbs)
  • Salt & pepper to taste
  • Vegetable oil for pan frying
For the sauce:
  • 1/4 cup mayonnaise (recommended - Kraft Mayo with Olive Oil)
  • 1 tbsp dijon mustard
  • 1/2 tsp sriracha or hot sauce
  • 1 tsp lemon juice
  • Salt & pepper to taste
Directions

Combine all the salmon cake ingredients, reserving 1/4 cup of the breadcrumbs, in a bowl and gently mix until combined.  Spread out the remaining breadcrumbs on a small plate. Preheat a medium skillet over medium to medium-high heat and add just enough vegetable oil to coat the bottom of the pan entirely.

Divide the salmon cake mixture into quarters and form into 4 patties, Press both sides of the patties into the breadcrumbs.  



Add patties to the hot skillet and cook until golden and crispy, approx 3 minutes per side, and remove to a paper-towel lined plate.  While the patties are cooking, whisk together the sauce ingredients.  

Serve salmon cakes over a bed of salad greens with a dollop of sauce on top of each.  I also served mine with Ore Ida French Fries on the side.


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