Salmon Croquettes with Rémoulade

Becky Luigart-Stayner

If you wish to omit the carrots, dollop all the rémoulade on the croquettes.

Yield: 4 servings (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 30%
  • Fat: 9.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.6g
  • Carbohydrate: 26.7g
  • Fiber: 3.2g
  • Cholesterol: 43mg
  • Iron: 1.1mg
  • Sodium: 743mg
  • Calcium: 91mg

Ingredients

  • R[SPECIAL_CHAR
  • 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 freshly ground black pepper
  • Dash of hot pepper sauce
  • Salmon croquettes:
  • 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 (about 15 crackers), divided
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon freshly ground black pepper
  • 2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
  • 2 1/4 cups grated carrot
  • 4 teaspoons butter
  • Fresh tarragon sprigs (optional)

Preparation

  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.
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