Salmon Croquettes with Remoulade

Salmon Croquettes with Remoulade

Sauce Ingredients:

1/4 cup plain fat-free yogurt

1 1/2 tablespoons low-fat mayonnaise

2 teaspoons chopped fresh parsley

2 teaspoons chopped green onions

2 teaspoons Dijon mustard

1 teaspoon capers

TT tarragon vinegar

1/8 teaspoon freshly ground black pepper

Dash of hot pepper sauce

Salmon croquettes:

1/4 cup plain fat-free yogurt

1 tablespoon whole-grain Dijon mustard

1 large egg white

Cooking spray

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup crushed saltine crackers

1/4 teaspoon dried tarragon

TT  black pepper

4 oz Salmon

4 teaspoons butter

Preparation

To prepare Remoulade, 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.  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.