Delectable Russian Paleo Salmon Croquettes with Dill Sauce

Allergens

Fish (Salmon), Eggs, Almonds, Dairy (Yogurt)

Ingredients

• 1 lb fresh salmon fillet
• 2 cups almond flour
• 2 large eggs
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped dill
• 1 small red onion, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• For the Dill Sauce:
• 1 cup plain Greek yogurt
• 1 tbsp chopped dill
• 1 clove garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt

Instructions

1. Begin by poaching the salmon fillet in a pot of simmering water seasoned with a pinch of salt for about 8 10 minutes until fully cooked and flaky. Let it cool, then flake into small pieces.
2. In a large mixing bowl, combine flaked salmon, almond flour, eggs, olive oil, red onion, dill, sea salt, black pepper, and garlic powder. Mix well to incorporate all ingredients.
3. Shape the mixture into 16 evenly sized croquettes using an ice cream scoop or your hands. Place them on a plate and refrigerate for at least 30 minutes to firm up.
4. Heat olive oil in a skillet over medium heat. Cook the croquettes until golden brown on both sides, about 2 3 minutes per side. Remove from pan and let drain on paper towels.
5. For the dill sauce, whisk together Greek yogurt, chopped dill, minced garlic, olive oil, and sea salt in a small bowl. Serve alongside the croquettes.

Chef’s Insight

The secret to perfect salmon croquettes is ensuring the salmon is flaked into small pieces and evenly distributed throughout the mixture.

Notes

This recipe is designed to be both flavorful and photogenic, with the croquettes offering a mix of textures and the dill sauce providing a pop of color.