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Appetizers | |
| 1 1/2 pounds center-cut salmon filet, skin-on 1 cup cooked quinoa 1 large egg, beaten 1/4 cup chopped green onion, green part only 2 tablespoons flour Zest of 1 lemon 1 teaspoon urfa pepper, plus more for garnish (red or chipotle pepper can be substituted) 1 teaspoon salt 2 tablespoons coconut oil Lemon wedges, for serving | |
| Special equipment: Special equipment: 1 cup applewood chips, soaked for 30 minutes Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan. Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes. Remove the salmon from the smoker and let it to cool to room temperature. Preheat the oven to 350 degrees F. Remove and discard the salmon skin, then flake the salmon into a large bowl. Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until well combined. Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide or smaller balls. 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. Sprinkle the croquettes with a little more urfa pepper. Serve with lemon wedges Serve with a dill sauce (sour cream/deal). | |
Unrated | |
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