Salmon Croquettes with Rémoulade
Salmon Croquettes with Rémoulade recipe
Cooking Light, January 2005
I’ve kind of made this recipe before, but for some reason I don’t see it on here. Note to self, buy the canned salmon in the small cans that does not have the bones and skin. O M G I had the hardest time removing all that from the salmon. It was just…well…gross! I don’t care if it costs more because our stupid grocery doesn’t carry the stuff in the pouches that’s cheaper. *sigh*
I never made the carrot salad. Just doesn’t sound appealing to me. This time, I didn’t have capers. I thought I did, but it’s a jar of green peppercorns. I need to find other recipes for those and use them up. So, I added a little sweet pickle relish. I made it with capers last time and it was rather good. Different than using the sweet pickle relish that’s for sure. I didn’t have or buy saltines. They go stale before I can use them up entirely. I used pretzel crumbs instead. They worked pretty good.
No, I DO NOT like salmon, but salmon patties and croquettes I can tolerate because there’s other ingredients in it so I don’t taste the full flavor of the salmon. Unfortunately, I didn’t have much of a choice for lunch the next day, so I had these. ICK! Next time, I will make a sammy out of them or something with mayo and relish or sumfin than just the plain old croquettes. Don’t get me wrong, it’s a good recipe, I’m just not a huge fan of salmon so I try to mask the flavor when necessary.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Grater
Salmon Croquettes With Rémoulade
Ingredients
Remoulade
- 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 fresh ground black pepper
- 1 dash 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, divided (about 15 crackers)
- 1⁄4 teaspoon dried tarragon
- 1⁄8 teaspoon fresh ground black pepper
- 2 (6 ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
- 2 1⁄4 cups grated carrots
- 4 teaspoons butter
- fresh tarragon sprig (optional)
Instructions
- To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
- To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
- 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.
- Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.M
- elt 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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 151Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 277mgCarbohydrates 12gFiber 2gSugar 4gProtein 10g
