Salmon Croquette Salad

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Salmon Croquette Salad

My favorite local restaurant for brunch serves delicious salmon croquettes on a bed of greens and I wanted to create a gluten-free version of this dish.

Salmon Crochettes

12 oz (340 g) wild salmon
1 Tbsp sake or white wine
1/2 cup gluten-free rolled oats
1 egg
2 scallions, thinly sliced
2 tsp ginger, freshly grated
1/2 tsp salt
1/8 tsp pepper
1/3 cup gluten-free cornmeal
1 Tbsp olive oil
8 cups salad greens

Raw Cashew Sauce:
1/2 cup raw cashew nuts
1 tsp ginger, peeled and chopped
2 Tbsp fresh lemon juice
1/4 tsp salt
1/2 tsp wasabi powder or paste (option)
4 – 6 Tbsp filtered water


  1. Preheat oven to 400°F/200°C.
  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!

Servings: 4