Salmon Croquettes

It’s no secret, wild salmon is oh-so good for us because it deeply nourishes our bodies. In this super easy recipe you learn how to savor salmon in a new dish!

A gluten free version of one of my favorite dishes that my mom used to make when I was a kid. I love making these with leftover salmon, but you can also use canned, wild salmon.

Experiment with different gluten free dipping sauces.

Preparation time: 5 minutes | Cook time: 10-15 minutes
Serves 4 as a side dish or 2-3 for a main course | Yields: 10-12 2-inch croquettes

6-8 oz cooked salmon (if canned, be sure to drain all the juices)
½ cup chopped onion
12-15 crushed “Mary’s Gone Crackers” Black Pepper Flavor, OR any gluten free cracker will do.
1 egg (or for egg substitute whisk 1 TBSP ground flax seed with 3 TBSP of hot water.)
1 teaspoon gluten free, hot chili sauce
½-1 teaspoon salt
½ cup almond meal
2-3 tablespoons olive oil

1. Combine the first 6 ingredients in a food processor and pulse until they are well minced with no sign of large chunks.
2. Place almond meal on a plate.
3. Heat the oil to med/low in a large skillet.
4. Form salmon mixture into 2 to 3 inch little patties or balls. Roll in almond meal to
5. Place in a skillet and cook 5-7 minutes or until each side is browned. Serve these hot with Annie’s gluten free horseradish mustard or a gluten free BBQ sauce. Tasty!

Ginger Teriyaki Salmon

It’s unfortunate that many teriyaki dishes are made with wheat-containing soy sauce. In this video learn how to make your own, fresh gluten free version of Ginger Teriyaki Salmon. But the adventure doesn’t stop there! Tiffany takes you beyond the kitchen through her unique perspective as she teaches you just how these wonderful fresh ingredients foster wellness through their medicinal properties. Enjoy!



Gluten Free Ginger Teriyaki Salmon

I was so bummed when I found out that wheat is in most soy and teriyaki sauces. So I came up with this recipe with some help from my friend Carol. Wow is it tasty! You can even use the same marinade for veggies, tofu, or other meats.

Preparation time: 5 minutes | Marinade time: 15 to 30 minutes | Cooking time: 7-10 minutes | Serves 2

• 1/2 to 3/4 pound fresh, wild salmon filet

• 1/8 cup gluten/wheat free tamari

• 1/8 cup pure maple syrup or dark agave syrup

• 1 tablespoon apple cider vinegar or lemon juice

• 1 tablespoon minced garlic

• 1 to 2 tablespoons grated or minced fresh ginger

• 1/2 teaspoon ground pepper or, if you like a little kick, a teaspoon of gluten free hot sauce.

1. The easiest way to marinade is to put all of the ingredients into a quart sized zip lock bag. Move the contents all around in the baggie to make sure that everything is coated and mixed well. You can also just put all the ingredients in a bowl or baking dish to marinate. Refrigerate for 15 to 30 minutes.

2. Use a medium sized skillet. Coat the skillet with a bit of oil and heat to medium high. When the skillet is nice and hot (1-2 minutes), put the fish (reserve marinade), skin side down.  It is fine to have bits of ginger and garlic on the top of the fish. Let the fish sear for 2 minutes and then pour the marinade over the top. Let it cook for 2 more minutes. The sauce should begin to thicken. Turn the fish over and cook for another 3 to 4 minutes depending on the thickness of the filet. If the sauce begins to caramelize, add a bit of water to thin it out. You want a syrupy consistency in the end. To check if the fish is done, stick a fork in the thickest part and open it up to see if the color has changed from bright pink to a lighter shade. Do not over cook because it will lose flavor and become dry. Take the fish off the heat immediately when it is done and transfer it to a plate or serving dish.  Cover the top of the fish with the extra sauce and tidbits from the skillet. Yum!

• Try this over rice of with a side of steamed veggies.

• Another option is to add 1/8 cup of gluten free Dijon mustard to the marinade.