Salmon croquettes with black bean vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flaked (but still in chunks) |
| Canned salmon | ||
| 1 | cup | Cooked, mashed yuca |
| ¼ | cup | Sauteed shallots |
| 2 | Cloves roasted garlic | |
| 1 | small | Jalapeno pepper, seeded and |
| Minced | ||
| 1 | teaspoon | Grated lemon peel |
| 3 | tablespoons | Minced cilantro |
| Salt and pepper | ||
| 1 | Egg | |
| 1 | cup | Cornmeal |
| Vegetable oil for deep | ||
| Frying | ||
| Vinaigrette | ||
| 1 | teaspoon | Mashed and pureed garlic |
| 3 | tablespoons | Fresh lime juice |
| Salt and pepper | ||
| ½ | cup | Olive oil |
| 1 | cup | Cooked and drained black |
| Beans | ||
| ¼ | cup | Red pepper dice |
| ¼ | cup | Yellow pepper dice |
| ¼ | cup | Minced red onion |
| ½ | cup | Diced avocado |
| 2 | tablespoons | Minced cilantro plus chopped |
| Cilantro for garnish | ||
Directions
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
TASTE SHOW #TS4866