SALMON CAKES GLUTEN FREE RECIPES
GLUTEN-FREE SALMON CAKES
Gluten-Free Teriyaki Salmon Cakes make a great dinner option or an elegant gluten-free appetizer.
Provided by Chrystal
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Combine tamari, honey, garlic, ginger and cracked pepper in a bowl.
- Add fresh salmon and sauce to a zip lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
- After the salmon marinades, preheat Oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
- Remove from oven and let cool to room temperature.
- Discard the skin and flake with a fork in a large mixing bowl.
- Add bread crumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate for one hour. This helps the salmon cakes stay together when frying.
- Form 6-8 salmon cakes.
- Heat oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side or until golden brown.
- Remove to a paper-towel lined plate and repeat until all salmon cakes are cooked.
- In a small mixing bowl, combine sour cream and wasabi paste. Serve with warm salmon cakes.
Nutrition Facts : Calories 342 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 124 milligrams cholesterol, FatContent 21 grams fat, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1 Salmon Cake, SodiumContent 890 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat
GLUTEN-FREE SALMON CAKES
Gluten-Free Teriyaki Salmon Cakes make a great dinner option or an elegant gluten-free appetizer.
Provided by Chrystal
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Combine tamari, honey, garlic, ginger and cracked pepper in a bowl.
- Add fresh salmon and sauce to a zip lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
- After the salmon marinades, preheat Oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
- Remove from oven and let cool to room temperature.
- Discard the skin and flake with a fork in a large mixing bowl.
- Add bread crumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate for one hour. This helps the salmon cakes stay together when frying.
- Form 6-8 salmon cakes.
- Heat oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side or until golden brown.
- Remove to a paper-towel lined plate and repeat until all salmon cakes are cooked.
- In a small mixing bowl, combine sour cream and wasabi paste. Serve with warm salmon cakes.
Nutrition Facts : Calories 342 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 124 milligrams cholesterol, FatContent 21 grams fat, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1 Salmon Cake, SodiumContent 890 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat
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From glutenfreeeasily.com
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From celiac.org
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From glutenfreehomemaker.com
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From downshiftology.com
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From yummly.com
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From celiac.org
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From theglutenfree.com
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From feelgoodfoodie.net
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From meghantelpner.com
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From healthyrecipesblogs.com
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From m.youtube.com
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From notenoughcinnamon.com
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From southernplate.com
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From mommypotamus.com
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From godairyfree.org
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From thespruceeats.com
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From mamaknowsglutenfree.com
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From pamelasalzman.com
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