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Friday, May 1, 2015

Salmon Croquettes With Rémoulade

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

  • 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
  • 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)

Recipe

  • 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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