Salmon Croquettes with Remoulade

I’m trying to get back to trying out one new recipe each week. New Meal Monday this week turned into Nachos Supreme at the Mexican Place, but we did get around to our new recipe last night.

The recipe for Salmon Croquette with Remoulade was in Cooking Light sometime last year. The croquettes were a beautiful golden brown, but they tasted a little fishy to me (yeah, what was I expecting?). Rockford gave them a big thumbs-up. I didn’t have all of the ingredients for the remoulade, but I made do with what we had. We were missing the capers and the green onions, I think. And my “dash” of Tabasco was a bit much.

Overall, it was easy to make and pretty good. How’s that for a ringing endorsement?

Salmon Croquettes with Remoulade
For the remoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
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
For the 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
2 6-ounce cans pink salmon, skinless, boneless and drained
4 teaspoons butter

  • To prepare remoulade, 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 onions and celery; cook 4 minutes or until tender. Cool slightly.
  • Combine onion mixture, yogurt mixture, 1/2 cup crackers, tarragon, 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 1/2 cup crackers. Cover and chill 20 minutes.
  • Melt butter in a large nonstick skillet over medium-high heats. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.
  • Serve croquettes with remoulade sauce.
    Serving size: 2 croquettes, 1 tablespoon sauce. Nutrional info: 273 calories; 9.1 grams fat; 3.2 grams fiber (6 Points)
  • Tasty cakes

    I’m going to make some Ginger Cupcakes for Rockford sometime, but first I’ll need the “cupcake container of the future” to store them in.

    I found the cupcake recipe (and quite a few others on my “to make” list) on the 101 Cookbooks site. The Web site is run by a woman who is working her way through her own cookbook collection rather than buying new ones. A novel idea, huh? I should try that myself.

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