| previous | next |
Title: Salmon Croquettes With Black Bean Vinaigrette
Categories: Fish Salmon
Yield: 4 Servings
| 2 | c | Flaked (but still in chunks) |
| Canned salmon | ||
| 1 | c | Cooked, mashed yuca |
| 1/4 | c | Sauteed shallots |
| 2 | Cloves roasted garlic | |
| 1 | sm | Jalapeno pepper, seeded and |
| Minced | ||
| 1 | ts | Grated lemon peel |
| 3 | tb | Minced cilantro |
| Salt and pepper | ||
| 1 | Egg | |
| 1 | c | Cornmeal |
| Vegetable oil for deep | ||
| Frying | ||
| Vinaigrette | ||
| 1 | ts | Mashed and pureed garlic |
| 3 | tb | Fresh lime juice |
| Salt and pepper | ||
| 1/2 | c | Olive oil |
| 1 | c | Cooked and drained black |
| Beans | ||
| 1/4 | c | Red pepper dice |
| 1/4 | c | Yellow pepper dice |
| 1/4 | c | Minced red onion |
| 1/2 | c | Diced avocado |
| 2 | tb | Minced cilantro plus chopped |
| Cilantro for garnish |
In a bowl mix together the canned salmon, mashed yuca, sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties.
Heat oil to 375 degrees.
Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels.
To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.
Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.
Yield: 4 servings
TASTE #TS4866
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
From: Sylvia Steiger Date: 06 Nov 97
| previous | next |