Salmon Croquette Salad (gluten Free)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces wild salmon
• salt
• pepper
• 1 tablespoon sake or 1 tablespoon wine
• 1/2 cup gluten-free rolled oats
• 1 egg
• 2 scallions, thinly sliced
• 2 teaspoons ginger, freshly grated
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup gluten-free cornmeal
• 1 tablespoon olive oil
• 8 cups salad greens
• 1/2 cup raw cashew nuts
• 1 teaspoon ginger, peeled and chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon wasabi powder (option) or 1/2 teaspoon wasabi paste (option)
• 4 -6 tablespoons filtered water

Recipe

• 1 preheat oven to 400°f/200°c degrees.
• 2 on a sheet of aluminum foil, place salmon fillet in the middle with the skin side down. sprinkle with salt, pepper, and sake or wine. wrap the salmon and seal tight.
• 3 bake for 20 minutes.
• 4 remove the skin of the cooked salmon and flake the salmon with a fork in a bowl.
• 5 add rolled oats, egg, scallions, ginger, salt and pepper and mix well.
• 6 make 8 salmon patties and coat with cornmeal.
• 7 heat oil in a frying pan and cook salmon patties for a few minutes until browned. flip and cook the other side as well.
• 8 mix all the ingredients for the raw cashew sauce in a blender or food processor. add more water if it’s too thick.
• 9 on each salad plate, place greens and two salmon croquettes on top.
• 10 drizzle the cashew sauce on top.
• 11 infuse love into the food and serve!