SALMON CROQUETTES is a winner for lunch during the fall or any time of the year. It's easy to make and light fare. You can easily substitute Tuna for this recipe. I only use Wild Caught Salmon for this and all of my recipes. The reason why I choose Wild instead of farmed fish is because fish in the Wild eat a natural diet and are able to use the whole ocean or body of water for exercise. Therefore Wild fish are lower in saturated fat and calories. Farm raised fish have a higher instance of disease due to farming procedures. They are fed fortified foods to help them grow faster in weight. This is an unnatural process. They are fed corn and grains, fed antibiotics and fed synthetic pigments to make them look pink. I get canned wild caught Salmon for this recipe. It is delicious and gives you vital omega-3's and omega-6's.
2 - 15 ounce cans of Wild Caught Salmon, drained 1 free range Egg 1 Tablespoon fresh Parsley 1 cup Gluten Free Bread Crumbs or Whole Wheat 3 Tablespoons Avocado Oil (one of the best oils because it withstands high heat) 4 teaspoons Lemon Juice 1 teaspoon Lemon Zest 2 teaspoons Dijon Mustard 1/2 teaspoon Granulated Garlic 1/4 teaspoon Himalayan Salt (or the salt of your choice) 1 teaspoon Capers 1/4 cup Olive Oil Mayonnaise (not canola)
1) Drain the 2 cans of Wild Salmon and mash with a fork. 2) Add the rest of the ingredients and mix well. If the mixture is too wet or not wet enough, add more Bread Crumbs so they keep their shape. 3) Form a ball with the patty and place in a non stick skillet with the 3 Tablespoons Avocado Oil. Press the ball with a spatula to form a flat top retaining 1/2 inch depth. Brown on both sides over medium heat. Drain on paper towels and serve. Serve with a wonderful spinach salad with blueberries and cherry tomatoes.