Salmon Croquettes with Rémoulade

» Salmon Croquettes with Rémoulade
Salmon Croquettes with Rémoulade

Ingredients

  • 1/3 cup plain fat-free yogurt
  • 1 1/2 tablespoons low-fat mayonnaise
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped green onions
  • 2 teaspoons whole-grain Dijon mustard
  • 1 teaspoon capers
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon freshly ground black pepper
  • Dash of hot pepper sauce
  • Salmon croquettes:
  • 1/3 cup plain fat-free yogurt
  • 1 tablespoon whole-grain Dijon mustard
  • 2 large egg whites
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup crushed saltine crackers (about 15 crackers), divided
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon freshly ground black pepper
  • 2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
  • 2 1/4 cups grated carrot
  • 4 teaspoons butter
  • Fresh tarragon sprigs (optional)

Directions

Preparing  rémoulade, we mix first 9 ingredients in a bowl; cover and chill.

Preparing croquettes, mix 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

We use a heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion then celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add patties; decrease heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce.


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