Salmon Croquettes with Rémoulade

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)

Ingredients

• Rémoulade:
• 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

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.

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.

Nutritional Information

Calories:

273 (30% from fat)

Fat:

9.1g (sat 3g,mono 2.6g,poly 1.6g)

Protein:

24.6g

Carbohydrate:

26.7g

Fiber:

3.2g

Cholesterol:

43mg

Iron:

1.1mg

Sodium:

743mg

Calcium:

91mg