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 [1] — .
From Cooking Light [3]
Ingredients
Rémoulade:
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)
Get more recipes at MyRecipes.com [4]
Directions
- 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.
- Meanwhile, 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.
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
Like the recipe above? Try out some of these other ones:
— Dinner Tonight Recipes in 45-Minutes or Less [5]
— Quick and Easy Meal Ideas [6]
— Eat Smart at CookingLight.com [7]
— Get More Salmon Recipes [8]
Print recipe with images [8] | without images [8]