Salmon Croquettes With Rémoulade

Name: Salmon Croquettes With Rémoulade
Prep time: 35 min
Total time: 35 min
Yield: 8 croquettes, 4 serving(s)
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 fresh ground black pepper; 1 dash hot pepper sauce; 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)

Submitted by Queen Dana

"From Cooking Light. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011279"

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Ready In:: 35mins
Ingredients:: 22
Yields:: 8 croquettes
Serves:: 4

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.

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RECIPE SUBMITTED BY

Queen Dana

United States

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.

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