Salmon Croquettes
Prep: 10 minutes
Cook: 12 minutes
Yield: 4 servings
Ingredients
1/3 cup plain nonfat or Greek yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh basil sprigs (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. 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 panko, 1/4 teaspoon dried basil, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil 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. Garnish with fresh basil, if desired.
Salmon with Lemon and Capers
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine (optional)
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
1. Preheat oven to 425°.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in a large skillet or small roasting pan. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
Almond Crusted Salmon
4 (4-oz) salmon fillets
1/4 teaspoon sea salt
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoon honey
1/4 cup panko breadcrumbs
3 tablespoons chopped almonds
1/4 cup chopped fresh Italian parsley
1. Sprinkle salmon with salt and place, skin side down, in a lightly greased 13- x 9-inch baking dish. Mist with cooking spray.
2. Combine Dijon mustard and honey in a small bowl; brush on fillets. Combine panko, almonds and parsley in a medium bowl; spoon panko mixture evenly on each fillet.
3. Bake at 425F for 12 to 15 minutes or until flakes easily when tested with a fork.
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