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. Salmon Croquettes with Yogurt Sauce Go to recipes By StonyfieldThese 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 mins Level: Medium Prep: 10 mins Cook: 25 mins Yields: 4 Servings Print RecipeIngredients1 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 cumin1 clv garlic (chopped)2 T olive oil1 T ginger (grated) Salt and pepper to taste1 1/4 c Stonyfield Organic Low Fat Plain Yogurt (divided)1/3 c crushed cracker crumbs1 T Dijon mustard1 t hot sauce (divided)1 T chopped sweet pickles1 T capers2 T parsley (chopped)directionsStep 1Place 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 2Place 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 3Serve croquettes topped with yogurt sauce.