The croquettes have capers in the sauce. I haven't tried leaving them out but you could probably do that if you don't like them. They really give the sauce a kick. I'd chop them up really well so I don't get a big bite of one.
Salmon Croquettes
1/4 cup organic canola mayonnaise (such as Spectrum), divided
4 teaspoons fresh lemon juice, divided
2 1/2 teaspoons Dijon mustard, divided
1/4 cup finely chopped green onions
2 tablespoons minced red bell pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (6-ounce) packages skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped capers
1/2 teaspoon minced garlic
1/8 teaspoon salt
Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
Yield: 4 servings (serving size: 2 croquettes and 1 tablespoon sauce)
Calories:305; Fat:19.3g (sat 2.6g,mono 6g,poly 9.7g); Protein:18.8g
Charred Veggie Rice
1 cup long-grain brown rice
1 1/2 T canola oil
1/2 cup frozen whole-kernel corn, thawed
1/2 cup zucchini, chopped
1/2 cup grape tomatoes, halved
1/3 cup green onions, chopped
salt, to taste
Cook rice according to package directions, omitting salt and fat. Heat oil in a large cast iron pan over medium-high heat. Add corn and zucchini to pan; saute 3 minutes or until vegetables are charred. Stir in tomatoes and green onions; saute 1 minute or until tomatoes almost wilt. Combine veggies, rice and salt.
