Side Pannel
Salmon Croquettes with Black Bean Vinaigrette
Salmon Croquettes with Black Bean Vinaigrette
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 c Flaked (but still in chunks)
- -canned salmon
- 1 c Cooked, mashed yuca
- 1/4 c Sauteed shallots
- 2 Cloves roasted garlic
- 1 sm Jalapeno pepper; seeded and
- -minced
- 1 ts Grated lemon peel
- 3 tb Minced cilantro
- Salt and pepper
- 1 Egg
- 1 c Cornmeal
- Vegetable oil for deep
- -frying
Directions
VINAIGRETTE
1 ts Mashed and pureed garlic
3 tb Fresh lime juice
Salt and pepper
1/2 c Olive oil
1 c Cooked and drained black
-beans
1/4 c Red pepper dice
1/4 c Yellow pepper dice
1/4 c Minced red onion
1/2 c Diced avocado
2 tb Minced cilantro plus chopped
-cilantro for garnish
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.
Heat oil to 375 degrees.
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.
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.
Arrange 2 patties on each serving plate, garnish with vinaigrette and
chopped fresh cilantro, and serve.
Yield: 4 servings
1 ts Mashed and pureed garlic
3 tb Fresh lime juice
Salt and pepper
1/2 c Olive oil
1 c Cooked and drained black
-beans
1/4 c Red pepper dice
1/4 c Yellow pepper dice
1/4 c Minced red onion
1/2 c Diced avocado
2 tb Minced cilantro plus chopped
-cilantro for garnish
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.
Heat oil to 375 degrees.
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.
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.
Arrange 2 patties on each serving plate, garnish with vinaigrette and
chopped fresh cilantro, and serve.
Yield: 4 servings
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