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.
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.
Ready In: 45 minutes
Level: Medium
Prep: 10 minutes
Cook: 25 minutes
Yields: 4 Servings
- 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 t cumin
- 1 clv garlic (chopped)
- 2 T olive oil
- 1 T 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 T Dijon mustard
- 1 t hot sauce (divided)
- 1 T chopped sweet pickles
- 1 T capers
- 2 T parsley (chopped)
Ingredients
directions
Step 1
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.
Step 2
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.
Step 3
Serve croquettes topped with yogurt sauce.
