Sunday, January 18, 2009

From Canned Salmon

This recipe is from Cooking Light magazine, but I found it on a random blog I came across..I give full credit to those people who made up the recipe and shared it (see web address of blog)
I really want to make this..but I do not like capers, so will do it without. Here is the recipe. I know John will love the carrot side dish.

Salmon Croquettes with Remoulade
From Cooking Light

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)


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.
4. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly.
5. 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.
6. 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.
7. Meanwhile, combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
8. 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.

Serves 4 (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)

Nutritional Information: CALORIES 273(30% from fat); FAT 9.1g (sat 3g,mono 2.6g,poly 1.6g); PROTEIN 24.6g; CHOLESTEROL 43mg; CALCIUM 91mg; SODIUM 743mg; FIBER 3.2g; IRON 1.1mg; CARBOHYDRATE 26.7g