Salmon Croquettes with Remoulade

All this campaign hoping and praying makes me hungry!! These croquettes are very, very light and tasty! I still can't believe the good food we get to eat! Next time I serve these I believe I'm going to make creamed peas instead of the remoulade...Dick won't like that as much though!! He almost licks the bowl of the remoulade he loves it so much! That boy loves to eat!

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 ( I never have these!!)
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 30 crackers), divided

( I use whole wheat saltines)
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
Cooking Light, JANUARY 2005

Instead of shredding carrots this time, I used Broccoli Cole Slaw mix and added some Splenda to sweeten it a bit, since carrots are sweeter than the mix. We had some Lesueur Sweet Peas with Mushrooms and Pearl Onions....happy, happy!!

Dick and I prayed for our family, country, Sarah and John, PFC Hunter Levine and all our soldiers and their families and Deena.