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.
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)
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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
- 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
- Cooking spray
- 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
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