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Gluten-free Salmon Croquettes

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Gluten-free Salmon Croquettes

This delicious seafood entrée is my first new recipe in a long time. I am just getting back on my feet after extensive ankle surgery, and I wanted to make a meal with very little prep time, without sacrificing taste. Salmon croquettes turned out to be the perfect dish. They’re not only gluten-free, they are completely grain-free and all the ingredients are easy to find and inexpensive.

Fried to perfection!

Fried to perfection!


  • 1 15 oz can salmon
  • 2 medium-sized potatoes
  • 1 stalk of celery, diced
  • 1 onion, diced
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Red palm oil for frying

First, peel, boil and mash the potatoes (do not add butter or milk). Refrigerate for at least an hour. This is the key to a perfect texture; the mashed potatoes need to be cold.

Open the can of salmon and drain most of the liquid (keep the bones!) In a large bowl, gently mix in all the ingredients with a fork. Shape the mixture into small croquettes. Note that you can make them larger if you want to use them as patties instead.

Deep fry in red palm oil (or another good oil you have access to) at 370F for 2-3 minutes. I was able to fry about 6 at a time and had a total of 20 croquettes.

I look forward to making this dish again, especially because I only had to be on my feet 10 minutes!

Salmon Pie: a traditional Quebec meal

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Salmon Pie: a traditional Quebec meal

I’ve been making a lot of dishes from my childhood recently, but this one is definitely my favorite. Salmon pie is the most delicious, inexpensive and comforting way I know to get a good dose of Omega 3s in my belly. Every bite tastes just like home. It was served at every family reunion and of course, grandma would always make enough to feed an army and there would be plenty of leftovers for everyone to take home.

I, of course, never learned my family’s recipe for salmon pie, so I had to come up with my own. I used this salmon and potato pie for inspiration because I did not know where to start, but I drastically changed the quantities to make it taste more like what I was used to as a child. Less potatoes and more salmon!

A slice of home!


  • 4 medium/small potatoes
  • 1 big can of salmon (15oz)
  • 1 small onion
  • 3 cloves garlic
  • 1 Tablespoon butter
  • 1/2 cup milk
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1/2 Tablespoon salt
  • Gluten free double pie crust

The first step is to boil the potatoes. I don’t peel them because I like keeping as many nutrients as possible, but if you don’t like the skin, you can certainly peel it off.

The filling is ready to be put in a pie.

The filling is ready to be put in a pie.


While the potatoes are cooking (it takes about half an hour until they are very soft), mince the garlic and chop the onion. Sauté them in a pan until they are translucent. Open the can of salmon and drain the juices. Don’t be too picky, a little juice leftover adds more taste, without turning into soup.

Preheat the oven to 375F.

Once the potatoes are ready, transfer them to a large mixing bowl and mash them. Add butter and milk, just as if you were making mashed potatoes. Add the onion and garlic, then the salmon and mash everything together some more. Add salt, pepper and thyme and mix until well combined.

Don’t overfill the pie!

Now, using a spatula, pour the filling into the crust. Even out all the little bumps and cover with the second half of the pie crust. Don’t forget to brush egg wash on the crust to make it turn nice and golden. Bake the pie in the oven for 35 minutes. Let it cool off a few minutes and serve with a fresh green salad.

I’m very satisfied with the taste of this recipe. I think grandma would be proud!

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