Salmon Croquettes with Remoulade

The recipe for Salmon Croquette with Remoulade was in Cooking Light sometime last year. The croquettes were a beautiful golden brown, but they tasted a little fishy to me (yeah, what was I expecting?). Alex gave them a big thumbs-up. I didn't have all of the ingredients for the remoulade, but I made do with what we had. We were missing the capers and the green onions, I think. And my "dash" of Tabasco was a bit much.

Overall, it was easy to make and pretty good. How's that for a ringing endorsement?

Salmon Croquettes with Remoulade
For the remoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
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
For the 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, divided
2 6-ounce cans pink salmon, skinless, boneless and drained
4 teaspoons butter

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 onions and celery; cook 4 minutes or until tender. Cool slightly.

Combine onion mixture, yogurt mixture, 1/2 cup crackers, tarragon, 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 1/2 cup crackers. Cover and chill 20 minutes.

Melt butter in a large nonstick skillet over medium-high heats. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.

Serve croquettes with remoulade sauce.
Serving size: 2 croquettes, 1 tablespoon sauce. Nutrional info: 273 calories; 9.1 grams fat; 3.2 grams fiber (6 Points)