Salmon Croquettes with Remoulade

I had such a fabulous time in San Francisco because I hung out with my girlfriends who are also foodies like me! We visited the farmer's market by the marina, ate at Chez Panisse in Berkeley, and ate a great lunch in Sonoma. I can not remember the name of the restaurant, but I had a very good salmon croquette there. The panko breadcrumbs are a must for this recipe. Yum.... Don't forget to pair with a nice, crips white Sonoma wine or even a rose!

INGREDIENTS (makes 8)

For the remoulade:

• 1/3 cup plain fat-free yogurt
• 1 1/2 tablespoons low-fat mayonnaise
• 2 teaspoons chopped fresh parsley
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon capers
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon freshly ground black pepper
• Dash of hot pepper sauce

For the croquettes:

• 1/3 cup plain fat-free 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 breadcrubms, divided
• 2 6-ounce cans pink salmon, skinless, boneless and drained
• 4 teaspoons butter

DIRECTIONS

To prepare remoulade, combine first 9 ingredients in a bowl; cover and chill.

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard and egg whites in a bowl. Set aside.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and celery; cook 4 minutes or until tender. Cool slightly.

Combine onion mixture, yogurt mixture, 1/2 cup panko, tarragon, pepper and salmon in a bowl; toss gently. Cover and chill 10 minutes.

Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with 1/2 cup remaining panko. Cover and chill 20 minutes.

Melt butter in a large nonstick skillet over medium-high heats. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.

To serve,place some remoulade sauce on a plate, place a croquette (or two) over it, then top croquette with a mix of baby-greens salad.