Of course the salmon croquettes were amazing. I have to swallow my pride and admit they were worth every bit of the time.

This is not the best picture but give me a break, I was hungry! And for you WW people out there, only 7 points!

Recipe from Cooking Light 2005:

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)


R[SPECIAL_CHAR
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)

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.

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


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