Salmon Croquettes with Yogurt Sauce
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)|
|Salt and pepper to taste|
|1 1⁄4||c||Stonyfield Organic Low Fat Plain Yogurt (divided)|
|1⁄3||c||crushed cracker crumbs|
|1||tsp||hot sauce (divided)|
|1||tbsp||chopped sweet pickles|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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