Sincerely Carolina

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Day Twenty-Five: Gluten-Free with RR Challenge — Hello, Sweet (Salmon) Cakes.

by caroline

Preview of yesterday's birthday celebrations. Yes, it was my birthday yesterday … :D

More to come on that tomorrow — it's a gigantic post filled with food images galore! For now, I want to focus on this guy:

Isn't he just gaw-oregous?

I made these Salmon Cakes the other night in honor of day Day 25 of the Gluten-Free with Rachael Ray Challenge. G-aw-sh they were unreal.

The recipe called for panko (Japanese bread crumbs) which is clearly a no-go for gluten-free eaters, so I decided to make some gluten-free bread crumbs of my own with bread from Rudi's Gluten-Free Bakery. All I did was toast the bread until it was browned and crispy, and then I let it cool before tossing it in the food processor. I pulsed it until I had a nice and chunky bread crumb, and voila!

Thank goodness for Rudi's.

If you choose not to go my route with the bread crumbs, then you can also purchase already-made ones at most health food stores. Gluten-free brands include Ener-G Bread Crumbs, Schar Bread Crumbs and Glutino Bread Crumbs.

Here's what the recipe looked like for me. The bread crumbs were a simple swap, and everything else stayed the same!

(Print me!)

RR's Ingredients
The G-Spot Used
  • 1-1/2 pounds store-bought cooked salmon fillet, skinned and chilled
  • 1-1/2 pounds store-bought cooked salmon fillet, skinned and chilled
  • 3 cups panko (Japanese bread crumbs)
  • 3 cups gluten-free bread crumbs
  • 6 scallions, green and white parts chopped separately
  • 6 scallions, green and white parts chopped separately
  • 2 small ribs celery, finely chopped
  • 2 small ribs celery, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped flat-leaf parsley
  • 2/3 cup plus 1/2 cup mayonnaise
  • 2/3 cup plus 1/2 cup light mayonnaise
  • Salt and black pepper
  • Salt and black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cayenne pepper
  • 4 large eggs, beaten
  • 4 large eggs, beaten
  • 6 tablespoons extra-virgin olive oil
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white wine vinegar

 

  1. Flake the salmon into a large bowl. Using a fork, mix in 1/2 cup gluten-free bread crumbs, the scallion whites, the celery, the parsley, 2/3 cup light mayonnaise, 1/2 teaspoon salt, a pinch black pepper and the cayenne. Refrigerate for 30 minutes.

  2. Form the mixture into 8 patties about 1 inch thick. In a bowl, mix the remaining 2 1/2 cups gluten-free bread crumbs with 1 teaspoon salt. Coat the patties with the gluten-free bread crumbs, then the eggs, then the bread crumbs again.

  3. In a heavy skillet, heat half of the olive oil over medium heat. Add 4 salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.

  4. Combine the remaining 1/2 cup light mayonnaise, the vinegar and 1/3 cup scallion greens; season with salt and pepper. Serve 2 cakes per person with the sauce alongside.

Served up with a side of roasted broccoli and snow peas, and a side of one of my favorite quick dishes, Lundberg Organic Risotto Porcini Mushroom, and the whole family (gluten-free and non-gluten-free eaters) were in love.

Score!

 

Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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I have not been sleeping well lately, so tonight is the night I am bound and determined to get a good night's sleep. I am going to try to ease into bed a bit earlier by powering down this bad boy, sipping some tea and reading a book (hopefully, I get a few pages in before passing out).

What's your tried-and-true method for getting some good shut-eye? Any tips?