Salmon Croquettes with Mango Salsa

If you cannot find almond or pecan meal, you can make your own by grinding a cup of raw almonds or pecans in a food processor until a flour consistency is achieved. For a hotter, spicier version of the salsa, add a fresh, minced jalapeño pepper.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 large mango
  • 1⁄2 red pepper, minced
  • 1⁄2 sweet onion, minced
  • 1 piece (3 inches) ginger
  • Juice of 1 lemon
  • 1 can (14 oz.) salmon
  • 1⁄4 cup minced chives
  • 1 large egg, beaten
  • 1 cup almond or pecan flour
  • 1⁄2 tsp. salt


  • To make the salsa, peel and chop mango into small pieces; place in a medium-size bowl. Add red pepper and onion. Peel and grate ginger, extracting juice by pressing the fiber against the side of a shallow dish; pour juice into bowl with mango mixture. Juice lemon and add to mango mixture; mix well. Set aside.
  • Preheat oven to 350°F.
  • In a medium bowl, combine salmon, chives, beaten egg, nut flour, and sea salt. Mix well; form into 2-inch croquettes.
  • Place on a well-oiled baking sheet; bake 15 minutes.
  • Serve salmon croquettes with salsa.