Salmon Croquettes

By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal.

Cooking Light
JANUARY 2010

  • Yield: 4 servings (serving size: 2 croquettes and 1 tablespoon sauce)
  • Total:20 Minutes

Ingredients

  • 1/4 cup organic canola mayonnaise (such as Spectrum), divided
  • 4 teaspoons fresh lemon juice, divided
  • 2 1/2 teaspoons Dijon mustard, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced red bell pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 (6-ounce) packages skinless, boneless pink salmon
  • 1 large egg, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon canola oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely chopped capers
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt

Preparation

1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Nutritional Information

Amount per serving

  • Calories:

    305
  • Fat:

    19.3g
  • Saturated fat:

    2.6g
  • Monounsaturated fat:

    6g
  • Polyunsaturated fat:

    9.7g
  • Protein:

    18.8g
  • Carbohydrate:

    12.6g
  • Fiber:

    1g
  • Cholesterol:

    88mg
  • Iron:

    1mg
  • Sodium:

    801mg
  • Calcium:

    16mg

Related Posts

  • No Related Posts

Comments

comments