Xanthan Gum Free Salmon Croquettes with Lemon-Herb Aioli
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Learn more →Ingredients
4 servings
For the croquettes
- 1 lb skinless salmon fillet, cooked and flaked
- ½ cup oat flour
- 2 large eggs, lightly beaten
- 3 tbsp avocado-oil mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ tsp salt
- 3 green onions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp extra virgin olive oil, divided
For the aioli
- ½ cup avocado-oil mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, finely grated
- 1 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the aioli: In a small bowl, whisk together the avocado-oil mayonnaise, 1 tbsp lemon juice, lemon zest, grated garlic, and 1 tbsp parsley. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the flaked salmon, oat flour, beaten eggs, 3 tbsp avocado-oil mayonnaise, 2 tbsp lemon juice, Dijon mustard, turmeric, smoked paprika, black pepper, salt, green onion tops, and 2 tbsp parsley. Stir until the mixture holds together when pressed — it should be moist but not wet.
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