Recipes

Salmon Croquettes with Remoulade

Cuisine: American

Type: Main Course

Serves: 4

Source:	Cooking Light Jan/Feb 2005
Attributes:	Healthy
Comments:
Serving Suggestions:

Ingredients:

Remoulade:

1/3 cup plain fat-free yogurt
1 1/2 tbs. low-fat mayonnaise
2 tsp. chopped fresh parsley
2 tsp. chopped green onion
2 tsp. whole-grain Dijon mustard
1 tsp. capers
1/4 tsp. dried tarragon
1/8 tsp. freshly ground black pepper
Dash of hot pepper sauce

Salmon croquettes:
1/3 cup plain fat-free yogurt
1 tbs. 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 tsp. dried tarragon
1/8 tsp. freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained
2 1/4 cups grated carrot
4 tsp. butter
Fresh tarragon sprigs (optional)

Instructions:

1. To prepare remoulade, combine first 9 ingredients in a bowl; cover and chill.

2. To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl.

3. Heat a non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 tsp dried tarragon, 1/8 tsp 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.
4. Combine carrot and 1/4 cup remoulade in a bowl (reserve remaining sauce); toss gently to coat.

5. Melt butter in a large nonstick skillet over medium-high heat. Add patties, reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon sprigs if desired.

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