Salmon Croquettes With Rémoulade |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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) |
Directions:
1. To prepare rémoulade, 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. Set aside.
3. 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.
4. Combine carrot and 1/4 cup rémoulade 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, if desired.
|
|