After going out to a Spanish tapas restaurant last week, I was inspired to make romesco sauce...they had it on several menu items and I am now in love with it! This is a thick, almond-based roasted red pepper sauce that pretty much needs to go on everything. I paired it with plump salmon croquettes (one of my favorite things to eat and make), but I am thinking it needs to drench some over easy eggs or even a bacon cheeseburger...no bun, of course!
You can change the heat of the sauce to your liking...it really has a nice sweetness from the roasted red peppers, so just a touch of spice to balance it out is really all you need. I also appreciate this sauce because I am always trying to get more raw egg yolks in my diet, and sauces like this romesco are easy and delicious ways to get them in! Be sure to use organic, pastured eggs for this. You'll be getting a nice dose of choline, vitamin K and omega 3's.
I pretty much love anything in cake/patty/croquette form, so I love this salmon croquette. I like using canned salmon because it makes it SO easy and quick to make these patties. You could use fresh salmon and bake it if you like, but I've had great luck with canned wild caught salmon. A great way to get another big dose of omega 3 fatty acids (yay anti-inflammatory!) and lots of calcium--the canned salmon I use has the bones still in it!
Traditional croquettes often have bread crumbs in them to hold everything together and create a little bulk. To make these paleo, I substituted shredded coconut, and it works great! This doesn't have a coco-nutty flavor, but it really adds to the texture and makes for a super flaky croquette.! Serve this with a big side of veggies and you're set for a super healthy, tasty meal.
Salmon Croquettes with Romesco Sauce
2 cups wild salmon, flaked (about 1-16 oz. can salmon)
2 stalks celery, minced
1 shallot, minced
2 cloves garlic, minced
2 Tbs roasted red pepper, diced
1 Tbs dried dill
1 Tbs dried thyme
1/2 cup shredded coconut
2 eggs, beaten
1/2 cup fresh parsley
1 tsp sea salt
1/4 tsp black pepper
pinch red pepper flakes
Coconut oil for pan frying, about 2 Tbs
Preheat oven to 350F. Lightly oil a baking sheet.
Combine all of the ingredients in a large bowl and mix well to fully incorporate ingredients. This works best with your hands!
Form salmon mixture into 8 equally-sized balls. Place balls onto prepared baking sheet. Lightly press down on the top of each ball to create a slightly flattened, "patty" shape.
Bake for 30 minutes; the croquettes will be browned on the top and firm to the touch. Set aside and let cool a bit, which will help them hold together better.
In a large skillet, heat coconut oil over medium heat. Place baked croquettes in the heated oil and cook 3-4 minutes per side, creating a crispy, more browned crust on the outside.
Serve hot topped with romesco sauce. Lots of it!
*While the salmon croquettes cook, whip up this quick and easy sauce!*
makes ~2 cups
1/2 cup almonds (soaked in water 4-6 hours to soften)
2 whole roasted red peppers--jarred work great
1/ 4 cup fire roasted diced tomatoes--canned
Juice of 1 lemon
2 Tbs red wine vinegar
4 cloves garlic
2 egg yolks
1/2 tsp salt
1/4 tsp black pepper
1 tsp crushed red pepper flakes
1/2 cup olive oil
Place all ingredients, except olive oil, in a blender or food processor. Pulse several times to break up the big chunks. Turn blender on to puree, and slowly drizzle in olive oil while blender is running. Let blend 30-60 seconds until smooth and well combined. Taste and adjust salt/spice to your liking. Serve with salmon croquettes or whatever you can possibly put it on! Refrigerate unused portion; this will keep about a week in the fridge.