RECIPES, RECENT ENTRIES
Salmon & Millet Croquettes with Herb & Fennel Pollen Sauce
Salmon Croquettes are as easy as they are equally impressive. Great to prepare for quick dinner, a savory breakfast along side grits, or even served cold the next day on a salad. These Salmon Croquettes step up the nutrition with the addition of an ancient grain, millet. Of all the true grains, millet has the richest amino acid protein profile and the highest iron content. It is gluten-free and because of its high alkaline ash content is the easiest grain to digest. Millet is used for gastro intestinal irregularities and is the preferred grain in the treatment of blood sugar imbalances. These tender lightly crushed patties are sure to delight your taste buds and nourish your body.
Salmon & Millet Croquettes with Herb & Fennel Pollen Sauce
Yield: 4 servings
Recipe Type: Breakfast, Lunch, Dinner
Ingredients:
SALMON CROQUETTES
- 2 (6 ounce) cans skinless, boneless wild caught salmon, drained
- 1 cup cooked millet
- 1 large egg, beaten
- 1/4 cup chopped scallion, green part only
- 2 tablespoons minced red bell pepper
- 2 tablespoons millet flour
- Zest of 1 lemon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- ½ teaspoon fennel pollen
- 2 tablespoons coconut oil
HERB & FENNEL SAUCE
- 1 ½ Plain Coconut Greek Yogurt
- 1 tablespoon lemon juice
- 1/4 cup Country Dijon Mustard
- 1 tablespoon parsley, chopped
- 1 tablespoon dill, chopped
- 1 teaspoon capers, finely chopped
- ½ teaspoon garlic, minced
- ½ teaspoon fennel pollen
- 1/8 teaspoon salt
- 1 lemon cut into 8 wedges, for serving
Instructions:
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- Preheat oven to 350°F.
- Combine canned salmon, millet, egg, green onion, red bell pepper, flour, lemon zest, fennel pollen, pepper and salt into a large bowl. Mix until well combined and refrigerate for ½ hour.
- Spoon some of the salami mixture into a 1/3 cup measuring cup and gently pack it with your hands. Unmold and press gently with you hand to form a 2″ wide patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
- 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.
- Combine yogurt, lemon juice, and mustard with dill, parsley, capers, garlic, fennel pollen, and salt. Mix until a well combined sauce. Serve alongside croquettes with a lemon wedge.
Notes & Variations:
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- Hold it together: It’s important to chill the croquettes before frying them so that they hold together in the hot skillet.
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