Salmon is a great source of omega-3 fatty acids. A serving of croquettes supplies about a day's worth of the fat.
2 tablespoons light mayonnaise
2 tablespoons fat-free sour cream
1 teaspoon prepared horseradish
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Dash of salt
1 tablespoon all-purpose flour
1 tablespoon chopped fresh dill
3 tablespoons light mayonnaise
1/2 teaspoon grated lemon rind
1/2 teaspoon black pepper
1 (15-ounce) can salmon
1 egg white
5 tablespoons dry breadcrumbs, divided
How to Make It
To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.
To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 tablespoons breadcrumbs. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate for 1 hour. Place remaining 2 tablespoons breadcrumbs on a plate; dredge patties in breadcrumbs.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 9 minutes on each side or until golden. Serve with sauce.
Wine note: Look for a crisp American pinot grigio to serve with these croquettes. Estancia Pinot Grigio 2006 ($12) is bolder than most Italian versions, with acidic verve and a little fizz that smooths out the horseradish sauce. The wine's green apple flavor and citrus acidity marry well with the dish's zesty lemon and herbal notes. —Jeffery Lindenmuth
I have made many similar recipes, but this one is the best. I did use seasoned bread crumbs, egg substitute, and lemon juice instead of lemon peel; that probably brought up the flavor some, and I cooked just five minutes per side in 1 tsp. of olive oil. We like hot foods, so I used a big fat rounded tsp. of horseradish and a full 1/4 tsp. of both red and black pepper. Served with steamed new potatoes and asparagus. I was happy with one patty, but my husband ate two and thought about a third one.
Pretty good! I too thought the sauce was a little too hot & I even backed off the black pepper some. Next time I'll cook them in a little olive oil for less than 9 minutes on each side. They seemed a little too cooked for me but were delish.
I thought this recipe was decent but nothing to write home about. The horseradish sauce was the best part. It had a good flavor but really just tasted like chopped up salmon. We drenched with lemon juice to give a kick while eating them. Maybe some more binding agents and flavor would help like Dijon mustard.
Terrific recipe for salmon croquettes! The sauce really makes these special, but the croquettes are also good on their own. Be careful, the sauce is HOT; you might want to cut back on the cayenne and black pepper, or add them slowly and taste. My DH really enjoyed these. I recommend good quality red salmon (skinless, boneless).
My husband and I really enjoyed this recipe. We paid a little extra for the canned Alaskan sockeye salmon and it was well worth it. The horseradish sauce is also a must have. We served the croquesttes with rice and green beans in shallot sauce.
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