CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE
Steps:
- For Remoulade:
- Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
- For Croquettes:
- Using a fork flake the salmon meat away from the skin. Discard skin.
- In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
- Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
- In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
- Serve croquettes hot with remaining remoulade sauce.
SALMON CROQUETTES
Steps:
- Preheat the oven to 350 degrees F.
- Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
- Bake for 25 minutes or until browned. Serve hot.
SALMON CROQUETTES WITH RéMOULADE
From Cooking Light. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011279
Provided by Queen Dana
Categories Lunch/Snacks
Time 35m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 22
Steps:
- 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.
- 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.
Nutrition Facts : Calories 280.7, Fat 9.3, SaturatedFat 3.3, Cholesterol 55.5, Sodium 477.9, Carbohydrate 24.8, Fiber 3.1, Sugar 7.4, Protein 24.1
SALMON CROQUETTES (SPICED UP)
Make and share this Salmon Croquettes (Spiced Up) recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Mash and mix all ingredients together, except the last two, (salsa and 1/4 c wheat germ) Shape into 4 cakes and coat with 1/4 cup wheat germ or breadcrumbs.
- oil a cookie sheet with 2 or 3 tablespoons of olive oil or spray with veggie spray.
- Heat cookie sheet with oilor spray in oven until hot.
- Place cakes on hot cookie sheet and cook in oven for 5 to 7 minutes, turn cakes over and cook a further 5 to 7 minutes.
- Top each cake with 2 tablespoons salsa or chilli sauce.
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- 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.
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