Looking for an easy, quick, inexpensive dinner idea? You’ll never go wrong with this one!
My grandfather grew up in New Orleans so you’ll often find many of my recipes are distinctly Southern or Creole dishes. Growing up, Salmon croquettes were one of my favorite dishes my grandparents would make. Its one of those dishes where even if you are down to grocery shopping day you can usually muster up the necessary items from the cupboard to make it. A little celery, onion and parsley, some Old Bay and pepper, a single egg and breadcrumbs and you are good to go! Now that I’ve had to start eating Gluten-Free, I had to consider what to do for breadcrumbs. I have been purchasing Gluten-Free Panko Breadcrumbs from Whole Foods, but they are pricey and not always in stock in my cabinets.. so for this particular recipe I used leftover GF Cornbread from a few nights earlier. I’ve included the cornbread recipe below. Its so easy, you’ll wonder why you didn’t make it from scratch to begin with. ^_^
Something else to consider is the type of dipping sauce you want to serve with the croquettes. Keeping in mind many condiments have vinegar, (a hidden source of gluten,) you want to make sure if you choose a tarter sauce or seafood sauce that it has “distilled vinegar,” in the ingredients list or specifically states it is gluten free. Many organic or natural commercial brands are gluten-free however, be aware that natural brands are frequently made with GMO ingredients and do not have to label it so be careful and choose carefully!
I served this dish last week with sautéed kale & cashew saffron basmati rice. You can find brown basmati rice in some markets – and its gluten free as well! Many seasonings aren’t gluten-free, but you’ll be happy to know I did the research for you and Old Bay is! ^_^
This dish, like many Creole dishes, starts with a spin on The Holy Trinity or “Mirepoix” – celery, onion and carrots, and sometimes,) garlic. In Spanish, its called a Sofrito with is onion, garlic and bell pepper. The Italians, Portuguese and even the Germans have their own take on the Trinity… the aroma and flavor given off by these base vegetables are a must for most dishes. While there aren’t any carrots in this recipe, you can certainly add them if you like. I prefer shredded carrots if I do add them.
- 3 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained w/ bones & skin removed
- 1 large egg, lightly beaten
- 1 1/2 teaspoons Gluten-Free Dijon mustard
- 1 3/4 cups packaged Gluten-Free Breadcrumbs or Gluten-Free CornBread, crumbled
- 1/2 teaspoon freshly ground pepper
- 1 tbsp Old Bay Seasoning
- Gluten-Free Creamy Dill Sauce, (recipe follows)
- 1 lemon, cut into wedges
In a small skillet, saute onion, garlic and celery until onion in translucent. Stir in parsley, remove from heat. Place canned salmon in a large bowl. With a fork, flake fish and remove skin and bones. Be careful! The bones in canned salmon are tiny, white and hard to see. Be sure to get them all. Add in mirepoix, breadcrumbs, pepper and Old Bay. Mix in egg & mustard. Shape salmon mixture into 8 patties.
Heat olive oil in pan & add patties, cooking each side until golden brown. (Some recipes call for shorter stove-top time then oven baking. I like frying mine until done.) After finished, squeeze a little lemon juice on each patty.
Serve with sauce.
This Recipe Calls for: