Salmon Croquettes

Salmon Croquettes Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal.

Yield:

4 servings (serving size: 2 croquettes and 1 tablespoon sauce)

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 305
Fat 19.3 g
Satfat 2.6 g
Monofat 6 g
Polyfat 9.7 g
Protein 18.8 g
Carbohydrate 12.6 g
Fiber 1 g
Cholesterol 88 mg
Iron 1 mg
Sodium 801 mg
Calcium 16 mg

Ingredients

1/4 cup organic canola mayonnaise (such as Spectrum), divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (6-ounce) packages skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon salt

Preparation

1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Note:

Ann Taylor Pittman,

January 2010
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