Wednesday, January 30, 2008

Salmon Croquettes

The recipe calls for canned salmon. I prefer to use fresh salmon. To poach it, put a cup of water in a pan with chicken base and bring to a boil. Season the salmon with a bit of lemon pepper and salt.

1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
3 large egg whites
1/2 cup chopped onion
1 cup crushed saltine crackers, divided
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (or rough equivalent
4 teaspoons butter

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; cook until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 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.

Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 6 minutes on each side or until browned. Serve croquettes with remoulade sauce and mashed potatoes.

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