5.0 – 1 reviews • Grain Recipes
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Active: |
35 min |
| Yield: |
6 servings |
Ingredients
- 1/3 cup quinoa
- 1 1/2 pounds center-cut skin-on salmon fillet
- 1 large egg, beaten
- 1/4 cup chopped scallions (green parts only)
- 2 tablespoons all-purpose flour
- Grated zest of 1 lemon
- 1 teaspoon Urfa pepper flakes (or freshly ground black pepper)
- Kosher salt
- 2 tablespoons coconut oil
- Lemon wedges, for serving
- Plus: 1 cup applewood chips
Instructions
- Soak the applewood chips in water for 30 minutes. Meanwhile, cook the quinoa as the label directs.
- Drain the applewood chips and scatter them in a foil-lined flameproof roasting pan. Place the pan over two burners and heat 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, 15 to 20 minutes. Remove the salmon from the smoker and let it cool to room temperature.
- Preheat the oven to 350 degrees F. Remove and discard the salmon skin, then flake the salmon with a fork and transfer to a large bowl. Add the quinoa, egg, scallions, flour, lemon zest, Urfa pepper and 1 teaspoon salt. Mix until well combined. Form the mixture into 6 patties, about 1 inch thick and 2 1/2 inches wide.
- Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set on a baking sheet and bake until cooked through, about 12 minutes. Serve the croquettes with lemon wedges.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
336 |
| Total Fat |
21 g |
| Saturated Fat |
8 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
26 g |
| Cholesterol |
93 mg |
| Sodium |
355 mg |
