Who says you can't have a fancy dinner on a Friday night after work? This light, French style dish is elegant, simple, and quick to put together. A rémoulade is a classic sauce made with mayonnaise, mustard, and capers. The tangy sauce makes a wonderful companion to the pretty salmon cakes. Serve with chilled white wine for a luxurious start to the weekend. To look at the recipe — which is from our friends at Get more recipes at MyRecipes.com


Salmon Croquettes with Remoulade

Salmon Croquettes with Remoulade


  1. Rémoulade:
  2. 1/3 cup plain fat-free yogurt
  3. 1 1/2 tablespoons low-fat mayonnaise
  4. 2 teaspoons chopped fresh parsley
  5. 2 teaspoons chopped green onions
  6. 2 teaspoons whole-grain Dijon mustard
  7. 1 teaspoon capers
  8. 1/4 teaspoon dried tarragon
  9. 1/8 teaspoon freshly ground black pepper
  10. Dash of hot pepper sauce
  11. Salmon croquettes:
  12. 1/3 cup plain fat-free yogurt
  13. 1 tablespoon whole-grain Dijon mustard
  14. 2 large egg whites
  15. Cooking spray
  16. 1/2 cup chopped onion
  17. 1/2 cup chopped celery
  18. 1 cup crushed saltine crackers (about 15 crackers), divided
  19. 1/4 teaspoon dried tarragon
  20. 1/8 teaspoon freshly ground black pepper
  21. 2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
  22. 2 1/4 cups grated carrot
  23. 4 teaspoons butter
  24. Fresh tarragon sprigs (optional)
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  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

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