Salmon Croquettes with Dill Sauce

By LRay

Southern Living FEBRUARY 2015, page 94.

Caroline Randall Williams and Alice Randall, Recipe adapted from Soul Food Love, copyright 2015 by Alice Randall and Caroline Randall Williams. To be published by Clarkson Potter in February 2015.

Ingredients

• 1 1/2 cups fat-free plain Greek yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of ground red pepper
• 2 (14.75-oz.) cans salmon, packed in water
• 2 cups finely chopped celery
• 4 large eggs, beaten
• 1 cup finely chopped onion
• 1 to 2 tsp. table salt
• 1 to 2 tsp. freshly ground black pepper
• 2-3 tablespoons olive oil
• Garnish: blistered green onions

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Whisk together yogurt and next 5 ingredients in a small bowl.2. Drain salmon; remove and discard skin and bones. Flake salmon, and place in a medium bowl. Stir celery and next 4 ingredients into salmon; shape mixture into 6 (4-inch) patties (about 3/4 cup per patty).3. Cook patties, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden. (Add 1 Tbsp. oil, if needed, for second batch.) Serve with yogurt mixture.

1. Whisk together yogurt and next 5 ingredients in a small bowl.2. Drain salmon; remove and discard skin and bones. Flake salmon, and place in a medium bowl. Stir celery and next 4 ingredients into salmon; shape mixture into 6 (4-inch) patties (about 3/4 cup per patty).3. Cook patties, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden. (Add 1 Tbsp. oil, if needed, for second batch.) Serve with yogurt mixture.