Salmon Croquettes With Rémoulade
Ready In: 35 mins
Serves: 4
Yields: 8 croquettes
Ingredients
Remoulade
- 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 fresh ground black pepper
- 1 dash 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, divided (about 15 crackers)
- 1⁄4 teaspoon dried tarragon
- 1⁄8 teaspoon fresh ground black pepper
- 2 (6 ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
- 2 1⁄4 cups grated carrots
- 4 teaspoons butter
- fresh tarragon sprig (optional)
Directions
- To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
- To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
- Heat a nonstick 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 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; 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, if desired.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off