Entrées

"Save the Salmon" Cutlet Encrusted

with Brazil Nut Crumble

served with Horseradish Dill Tartar Sauce

and Sweet Chili Drizzle Makes 3 cups Paté (4 cutlets)

This recipe was created for the World's Largest Salmon Barbeque in Fort Bragg, California-the home of Living Light Culinary Arts Institute. It was created to help raise money to improve salmon habitat and save the salmon. The cutlet is actually a nut-based faux salmon pate, shaped into patties and brushed with a Tamari Dulse Sauce, then coated with a Brazil Nut Crumble before dehydrating long enough to provide a crunchy outer layer. Topped with our famous Cashew Horseradish Dill Sauce made from cashew and pine nut cream, horseradish, dill, and capers, with just a drizzle of Sweet Chili Sauce, it is the perfect alternative to salmon. Let's save the salmon-not eat them!



Save the Salmon Paté

1/2 cup almonds, soaked in water for 8 hours

1/2 cup sunflower seeds, soaked in water for 4 - 6 hours

2 tablespoons flax oil

1/2 cup carrot pulp (produced by making carrot juice)

4 tablespoons celery, minced

4 tablespoons red onion, minced

4 tablespoons parsley, minced

4 tablespoons lemon juice

4 tablespoons ground golden flax seed

3/8 teaspoon smoked paprika

1/2 teaspoon kelp powder

1/2 teaspoon dried dill weed, or x3 fresh dill

1/2 teaspoon Himalayan crystal salt

1/8 teaspoon smoked salt



1/2 cup Brazil Nut Crumble (see recipe, below)

2-3 tablespoons Horseradish Dill Sauce (see recipe, below)

1 tablespoon Tamari Dulse Sauce (see recipe, below)

1 tablespoon Sweet Chili Sauce (see recipe, below)



1. Process almonds and sunflower seeds, using a Champion or Green Life Juicer with the homogenizing blank in place. Use very small amounts of oil in an alternating fashion to facilitate ease of processing.

2. Put mixture into a bowl and add remaining ingredients, except Crumble and Sauces. Mix well by hand.

3. Form into oval-shaped cutlets, 3/4-inch thick, using 3/4 cup paté for each.

4. Brush 1 tablespoon of the Tamari Dulse Sauce on one side the cutlet and place it in the Brazil Nut Crumble. Press gently and firmly so the Crumble will stick to the cutlet. Turn the cutlet over and press the other side firmly into the Nut Crumble.

5. Place croquettes, with the side containing the Tamari Dulse Sauce on a dehydrator tray lined with a non stick sheet and dehydrate for 2 hours at 115 before turning it over and removing the sheet. Dry for another 1-2 hours and serve warm with a dollop of Horseradish Tarter Sauce, and a drizzle of Sweet Chili Sauce.



*Will keep in a sealed container in the refrigerator for up to 1 week.



Tamari Dulse Sauce

Yield: 1/4 cup



2 tablespoons dulse soaked in 2 tablespoons water for 10 minutes

2 tablespoons tamari



1. Wisk ingredients until smooth. Store leftover sauce in a sealed glass jar in the refrigerator for up to 1 month.



Brazil Nut Crumble

Makes 1 1/2 cups



1 cup Brazil nuts, ground

1/2 cup almonds, finely ground

1/2 tablespoon onion powder

1/2 tablespoon nutritional yeast

1/2 tablespoon chili powder

1 1/4 teaspoon paprika

1/2 teaspoons poultry seasoning powder

1/2 teaspoons garlic powder

1/2 teaspoons fine crystal salt

pinch black pepper



Combine ingredients in a food processor, and pulse to mix, or stir well by hand.



Sweet Chili Sauce

Yield: 3/4 cup



1/4 cup agave syrup

1/4 cup lemon juice

1 teaspoons garlic

2 1/2 teaspoons ginger, finely grated

2 1/4 cup large chilies, seeded and chopped or 3/4 cup large dehydrated chilies, soaked for 1 hour and seeded plus 1/2 cup red bell pepper, chopped

1/2 teaspoon salt

1/2 tablespoon onion powder

1 tablespoon dulse powder, optional for fishy flavor

2 teaspoons tamari



1/2 tablespoon chili flakes



1. Blend ingredients until smooth. Add chili flakes and pulse to mix. Do not puree - mixture should be flecked with chili flakes.



Creamy Dill Tartar Sauce

Yield: 1 cup (serves 6-8)



1/4 cup cashews, soaked in water 2 hours

1/4 cup pine nuts, soaked in water 2 hours

1/4 cup lemon juice

1 1/2 tablespoons agave

1/2 teaspoon salt

3 tablespoons water, as needed

3 tablespoons dill weed, minced

1/4 cup capers

1/4 cup celery, minced

2 1/2 tablespoons horseradish

1 1/2 tablespoons red onion, minced



1. Place cashews, pine nuts, lemon juice, agave, and salt in a blender and add just enough water to form a think, smooth cream. Blend until the mixture forms a smooth and creamy with a satiny appearance, with no grittiness.

2. Add remaining ingredients and pulse for a few seconds. Do not over process-mixture should be a little chunky.

Store sauce in a sealed glass jar in the refrigerator for 1-2 weeks, or in the freezer for up to 6 months.



http://www.rawfoodchef.com/