Salmon Croquettes Breaded in Crunchy Quinoa with Caper Butter

Ingredients

• • 200 g Pier 33 Gourmet minced salmon
• • ¼ c black quinoa
• • ¼ c white quinoa
• • 1 sprig of cilantro, chopped
• • 3 eggs
• • 1 Tbsp. all-purpose flour
• • ¼ white onion
• • 15 ml lemon juice
• • 2 pats of butter
• • 2 small packets of chives, chopped
• • 2 Tbsp. capers, chopped

Preparation

For the croquette: Preheat oven. Boil quinoa for 15 minutes, then strain. In a bowl, mix together minced salmon, onion, cilantro, egg, salt and pepper until uniformly incorporated.
To bread: Shape mixture into small 80 g balls. Dredge in flour, then dip in beaten eggs (2) and finally coat in quinoa. Bake for approx. 8 minutes.
For the sauce: In a hot skillet, add lemon juice, chopped chives, capers and butter. Cook for three minutes and serve with the croquettes. Place the croquettes on a plate and drizzle with sauce. Serve with rice or mashed potatoes.

Etiquetas:Croquettes