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Gluten free salmon cakes recipe with two quick sauces
Gluten free salmon cakes recipe with two quick sauces
Gluten free salmon cakes recipe with two quick sauces
Gluten free salmon cakes recipe with two quick sauces
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Gluten free salmon cakes recipe with two quick sauces

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It is December (how did that happen?) and while that can mean many things to many people, for me it means coming up with lots of gluten free cookie recipes! I like to give out cookies this time of year and I like to have them on hand for people who stop by during the Holidays. And doesn’t it kind of go without saying that, “I like to eat cookies?”

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  • 1. GLUTEN FREE SALMON CAKES RECIPE WITH TWO QUICK SAUCESI know that at this time of the year many of you are scouring the internet for gluten freerecipes for Thanksgiving or other upcoming holidays. But may I just point out thatThanksgiving is only one meal in a whole month of dinners! Yes, the truth is that we doneed to eat every day, even when those days are getting more hectic by the second.And the reality is that if we have children, we are sort of obligated to feed them!This is a quick recipe you can throw together in less than half an hour that is also tastyand even a little sophisticated. It also contains items that are always in my pantry suchas Panko Style Gluten Free Bread Crumbs from Kinnikinnick and canned salmon – yetanother demonstration of how having a well stocked pantry can be a life saver. OK –maybe not a “life saver” but certainly a dinner saver!I made two quick sauces for these salmon cakes, one a sour cream dill sauce and theother a dairy free quick tartar sauce. I think nothing goes as well with salmon than dilland the hubby is a staunch tartar sauce supporter – so yes… two sauces.As with any recipe, you have the freedom to change it up to your liking; add somechopped bell peppers and chilies for a Mexican spin or toss in some cooked potatoes forpotato fish cakes or…well you get the idea.
  • 2. Gluten Free Salmon CakesIngredients1 – 15 ounce can salmon, undrained1 cup Kinnikinnick panko style gluten free bread crumbs3 large eggs, lightly beaten1 cup frozen corn, thawed1 – 2.5 ounce can sliced black olives3 scallions (green onions) green and white part, thinly sliced2 heaping teaspoons Old Bay Seasoning (if you don’t have Old Bay Seasoning, thanseason with salt, pepper, paprika and a few dashes of hot sauce)3 -4 tablespoons cooking oilDirectionsIn a large mixing bowl, flake the salmon with a fork. Add the bread crumbs, eggs, OldBay seasoning, olives, corn and green onions. Mix well and form into eight patties,each about ½ inch thick, compacting firmly.Heat the oil in a large skillet over medium high heat. Fry the patties in batches (do notover crowd the pan) for 3 – 4 minutes per side or until nicely browned.Quick Dill SauceIngredients
  • 3. 6 ounces Greek yogurt (full, low or non-fat) , 1 tablespoon fresh dill, minced , 1 smallclove garlic, minced or grated , juice of ½ lemon , salt and pepperDirectionsCombine the first 4 ingredients in a small mixing bowl. Add salt and pepper to taste.Serve immediately or store, covered in the refrigerator until ready to serve.Quick Tartar SauceIngredients1 cup mayonnaise , ¼ heaping cup of sweet pickle relish , Juice of 1 lemon , ¼ teaspoonsaltDirectionsCombine all ingredients and mix well. Serve immediately or store in refrigerator untilready to serve.Want to know more about your favorite Gluten Free Recipe or how to avoid beingbothered by Celiac with our range of Gluten Free Recipes which are made from GlutenFree raw material feel free to visit us at: http://www.simplygluten-free.com
  • 4. In a large mixing bowl combine the almond flour, 1 ½ teaspoon of salt, baking soda andminced rosemary. Add the flaxseed meal mixture (or eggs) and oil and stir to mix. Thedough with be kind of wet and sticky. Dump the dough onto a piece of parchment paperlarge enough to cover a baking sheet. Top with another piece of parchment and roll untilyou have a rectangle about ¼ inch thick. Bake for 25 – 30 minutes or until the crust islightly brown and firm.While the crust is baking heat the honey with the rosemary springs over medium heat.Add the figs and stir, continue to cook for 4 -5 minutes or until the figs are warmed andthe honey has thickened slightly. Take off heat and reserve. Leave the rosemary springin to infuse the honey.When the crust is done, spread with the ricotta and then layer on the arugula. Using aslotted spoon, spoon the figs over the top of the flatbread then drizzle the honey overthe figs. Sprinkle with some sea salt and black pepper and a few shavings of Parmesancheese. Cut or break into pieces and serve.Want to know more about your favorite Gluten Free Recipe or how to avoid beingbothered by Celiac with our range of Gluten Free Recipes which are made from GlutenFree raw material feel free to visit us at: http://www.simplygluten-free.com

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