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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Baked Salmon Croquettes

Labor day has become my second favorite holiday, right after Thanksgiving.  To me, it marks one of the last days of summer party time, and the beginning of fall/winter family vacay celebrations. It is not as high energy as Memorial day, since shedding the proverbial winter coat has come and gone and we’ve settled well into the pool parties and cocktail hours.  I’ve found it’s the holiday with just the right pace.

I no longer rush to Vegas to crowd in the sweltering heat, glass of Ace of Spades in my hand, anxiously awaiting the world’s best DJ to drop a beat. These days, you’ll find me boppin’ to Pandora, floatin’ on a Swimway spring float, sippin’ on sweet Ballatore and chatting with close friends about what BBQ rubs we’d like to indulge in for our next grill of the day.

My weekend was picture perfect as I went from a fabulous workout at the Santa Monica stairs, beach cruising to Venice, and ping ponging with my besties at The Bungalow, to lounging at a beautiful house in Palm Springs, celebrating the birthday of my gorgeous girlfriend, and dancing away to the soulful rhythms of Lindsey Harper at the Riviera Sidebar Lounge.

I became the unofficial “house-chef” but was happy as a clam cooking in a kitchen fit for Mr. Ramsay himself. Food just turns out better when you not only have the proper utensils, but the flame as well (oh, what I give for evenly distributed heat!). The only thing I was without were my spices, but I made do with little complaint.

It was a non-stop weekend though, and I’m faced with another unrelenting week.  Back on the workout grind, and quick, easy-to-prepare meals for myself, and all of you! Cheers to a productive week!

Baked Salmon Croquettes
Makes 4 croquettes (38 g protein, 14 g carbs)

cooking spray
1/4 cup red onion, finely chopped
1 can wild caught, boneless, skinless salmon (I use Wild Planet Sockeye)
1 tbsp Dijon mustard
1 tsp lemon zest
1 tbsp dill (chopped fresh or dried)
1/2 tsp garlic powder
1/2 tsp onion powder
sea salt and ground peppercorn, to taste
1 egg white
2 tbsp gluten-free corn meal

Preheat oven to 350.  Saute onions in non-stick pan with a little cooking spray, about 1-2 minutes. Set aside.

Drain salmon, empty into a bowl, and break up with a fork.

Add onions, Dijon, lemon zest, dill, and seasoning, and mix well till combined. Whisk egg for about 30 seconds, then add to salmon mixture.

Shape salmon mixture into four round balls to form croquettes. Roll in cornmeal.  Cook in pan, sprayed with cooking spray, over medium heat for 3-4 minutes, browning lightly on each side. Place croquettes on aluminum lined baking sheet and bake for 20 minutes.

Serve with lemon-dill yogurt dressing.

This entry was posted in Egg Whites, Food, Gluten-Free, Lunch, Nightshade-Free, Recipes, Salmon, Sunday Funday. Bookmark the permalink.

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