Lemon-Dill Salmon Croquettes with Horseradish Sauce

Randy Mayor; Cindy Barr; Mike Wilson

Salmon is a great source of omega-3 fatty acids. A serving of croquettes supplies about a day's worth of the fat.

Yield: 4 servings (serving size: 1 croquette and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 48%
  • Fat: 10.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 4.4g
  • Protein: 13.6g
  • Carbohydrate: 11.1g
  • Fiber: 0.6g
  • Cholesterol: 30mg
  • Iron: 1.2mg
  • Sodium: 537mg
  • Calcium: 157mg

Ingredients

  • Sauce:
  • 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
  • Croquettes:
  • 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
  • Cooking spray

Preparation

  1. To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.
  2. 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.
  3. 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.
  4. 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
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