These are so simple and so good. We eat them like hamburgers at our house with a yogurt remolade. Serve cold with a salad or hot with your favorite vegetable.
| 1 | lb | salmon filet (skinned) |
| 1⁄2 | yellow onion (diced) | |
| 2 | ribs celery (diced) | |
| 1⁄2 | green bell pepper (diced) | |
| 1⁄2 | sweet red pepper (diced) | |
| 1 | tsp | cumin |
| 1 | clove | garlic (chopped) |
| 2 | tbsp | olive oil |
| 1 | tbsp | ginger (grated) |
| Salt and pepper to taste | ||
| 1 1⁄4 | c | Stonyfield Organic Low Fat Plain Yogurt (divided) |
| 1⁄3 | c | crushed cracker crumbs |
| 1 | tbsp | Dijon mustard |
| 1 | tsp | hot sauce (divided) |
| 1 | tbsp | chopped sweet pickles |
| 1 | tbsp | capers |
| 2 | tbsp | parsley (chopped) |
Place salmon filet in a sauce pan and cover with salt water. Cook over medium-high heat, pouching for about 10 minutes. Remove from liquid. In a skillet over medium heat, add olive oil. Once ripples form add onions, peppers, celery and garlic. Cook for 3-5 minutes until vegetable soften. Add cumin, ginger, salt and pepper. Cook for 1 minute, until fragrant. Remove from heat and place in medium mixing bowl. Add salmon, 1/2 cup of yogurt, cracker crumbs, mustard and 1/2 tsp. hot sauce. Form into 4 patties.
Place a large skillet over medium heat. Add 1-2 tablespoons of olive oil or cooking spray. Sauté croquettes on both sides until browned, about 4 minutes per side. In a medium bowl combine 3/4 cup yogurt, 1/2 tsp. hot sauce, pickles, capers and parsley and fold together.
Serve croquettes topped with yogurt sauce.