Salmon Croquette Salad (Gluten Free) - cooking recipe

Ingredients

12 ounces wild salmon
salt
pepper
1 tablespoon sake or 1 tablespoon white wine
1/2 cup gluten-free rolled oats
1 egg
2 scallions, thinly sliced
2 teaspoons ginger, freshly grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup gluten-free cornmeal
1 tablespoon olive oil
8 cups salad greens
Raw Cashew Sauce
1/2 cup raw cashew nuts
1 teaspoon ginger, peeled and chopped
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon wasabi powder (option) or 1/2 teaspoon wasabi paste (option)
4 -6 tablespoons filtered water

Preparation

Preheat oven to 400\u00b0F/200\u00b0C degrees.
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.
Bake for 20 minutes.
Remove the skin of the cooked salmon and flake the salmon with a fork in a bowl.
Add rolled oats, egg, scallions, ginger, salt and pepper and mix well.
Make 8 salmon patties and coat with cornmeal.
Heat oil in a frying pan and cook salmon patties for a few minutes until browned. Flip and cook the other side as well.
Mix all the ingredients for the raw cashew sauce in a blender or food processor. Add more water if it's too thick.
On each salad plate, place greens and two salmon croquettes on top.
Drizzle the cashew sauce on top.
Infuse love into the food and serve!