Gluten Free Salmon Cups
180kcal
Ingredients
- 1 lb skinless salmon fillet, finely chopped
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup green onions, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 large egg, beaten
- 1/4 cup gluten-free breadcrumbs
- 1/4 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 12 small gluten-free tortilla rounds (about 4-inch diameter)
- cooking spray
Equipment
- muffin tin
- Spoon
- brush
- oven
Method
- Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
- Brush each gluten-free tortilla round with a bit of olive oil and press them gently into the muffin cups to form small shells. Bake for 7–9 minutes, until lightly golden and firm. Let cool slightly.
- In a large bowl, combine chopped salmon, salt, pepper, garlic powder, green onions, dill, lemon zest, lemon juice, beaten egg, and gluten-free breadcrumbs. Mix just until combined—don’t overwork the mixture.
- Scoop about 2 tablespoons of the salmon mixture into each tortilla cup, gently pressing it down to fill the space evenly.
- Return the tray to the oven and bake for 12–15 minutes, or until the salmon is opaque and cooked through. The tops should be lightly browned.
- Meanwhile, mix together Greek yogurt and Dijon mustard in a small bowl for a quick, tangy topping.
- Let the salmon cups cool for 5 minutes, then remove them carefully from the tin using a spoon.
- Top each cup with a small dollop of the yogurt sauce just before serving. Serve warm or at room temperature.
Nutrition
Calories180kcalCarbohydrates6gProtein16gFat10gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat4gCholesterol60mgSodium280mgPotassium320mgFiber2gSugar1gVitamin A600IUVitamin C4mgCalcium40mgIron1mg
Notes
Add smoked paprika or hot sauce to the salmon mix for a kick. Swap Greek yogurt with avocado or a dairy-free yogurt to keep it paleo/Whole30. Chill the mixture before filling cups to improve texture. Store leftovers up to 3 days, or freeze (no topping) up to 2 months.