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Alaska Salmon Croquettes

Prep Time: 15 min

Cook Time: 6 min

Serves: 4


These light and healthy salmon cakes are scrumptious served on a bed of crisp greens or stacked on toasted buns as a burger alternative.

1 can (14.75 oz.) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 egg
1/4 cup small-curd nonfat cottage cheese
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon lemon pepper seasoning
1/4 cup sliced green onions
3 Tablespoons garlic-and-herb bread crumbs
Vegetable oil
Yogurt Dill Sauce (recipe follows)


In a medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions, and mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2- to 3/4-inch thick and 3 inches in diameter.

Heat a nonstick skillet over medium-high heat and brush skillet with oil. Fry the salmon cakes for about 2-1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside.  Serve with Yogurt Dill Sauce.

Cook’s tips: For a crunchy coating, lightly dust salmon cakes with fine cornmeal before frying. For an appetizer, form cakes into 12 small portions and dollop with a little sauce.

Yogurt Dill Sauce
Prep Time: 5 minutes  Makes about 3/4 cup

1/2 cup nonfat yogurt
1-1/2 teaspoons finely minced fresh garlic
Salt and pepper
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1/4 cup grated, and squeezed dry, cucumber

Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.

Nutrients per serving: 217 calories, 8g total fat, 2g saturated fat, 34% calories from fat,112mg cholesterol, 27g protein, 8g carbohydrate, 0.5g fiber, 897mg sodium, 320mg calcium and 1800mg omega-3 fatty acids.

Traditional Alaska Salmon Croquettes

1 can (14.75 oz.) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1/4 cup plus 2 Tablespoons fat-free or low-fat mayonnaise, divided
1/4 cup dry bread crumbs
1/4 cup chopped green onions
1 egg white
1 Tablespoon lemon juice
1 teaspoon Cajun, Creole or blackened seasoning mix or seasoned salt
2 teaspoons butter
1 teaspoon Dijon-style mustard
Lemon wedges

In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning.  Mix well; shape into four 1/2-inch thick patties.  Melt butter in a large nonstick skillet over medium heat until hot.  Add salmon croquettes; cook 3 to 4 minutes per side or until golden brown.  Meanwhile, combine remaining 2 tablespoons mayonnaise and mustard.  Serve sauce and lemon wedges with croquettes. 

Baked Version: Place patties on spray-coated baking sheet.  Bake at 425°F for 15 minutes, turning after 8 minutes.

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