Salmon Croquettes with Rémoulade

Salmon Croquettes with Rémoulade
Photo by Becky Luigart-Stayner

Ingredients

  • 4 teaspoons butter
  • 2 ¼ cups grated carrot
  • 1 cup crushed saltine crackers (about 15 crackers), divided
  • 2 teaspoons whole-grain Dijon mustard
  • 2 teaspoons chopped fresh parsley
  • ½ cup chopped onion
  • 1 ½ tablespoons low-fat mayonnaise
  • + 17 more ingredients
    • Cooking spray
    • 2 large egg whites
    • 1 tablespoon whole-grain Dijon mustard
    • Rémoulade:
    • 1/3 cup plain fat-free yogurt
    • Salmon croquettes:
    • ¼ teaspoon dried tarragon
    • 1 teaspoon capers
    • Dash of hot pepper sauce
    • Fresh tarragon sprigs (optional)
    • ½ cup chopped celery
    • 1/8 teaspoon freshly ground black pepper
    • 2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
    • 1/3 cup plain fat-free yogurt
    • 2 teaspoons chopped green onions
    • ¼ teaspoon dried tarragon
    • 1/8 teaspoon freshly ground black pepper

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 ...

View full recipe at My Recipes

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