Sunday, April 13, 2008


Salmon croquettes with remoulade (recipes in the comments)
Orzo with parsley and butter
Spinach salad

Hot tea
This is one of our longer recipes to make. It's not hard to do, but it involves a lot of steps and two separate chilling times. It's not surprising, given our speed requirement from "the 5", that we don't make these very often. Despite this though, it is a wonderful meal and M and I both love it. It's a good Sunday dinner, when you (hopefully) have a bit more time for cooking. This particular Sunday seemed ideal for a little extra effort, as it was nice and slow paced. T actually slept pretty late for him (7:30!) and we lazed in our bed with him and some books for another 30 minutes or so. Then we had pancakes with berries (frozen) and cottage cheese for a nice Sunday breakfast. Like I said, slow. This was all prompted of course, by the UNSEASONABLE SNOW we did receive this morning. We were not thrilled about this, but it did make this afternoon's sun and warmer temperatures especially appealing. At any rate, the slow pace that spring snow engendered in us, has made us very up for a slightly longer dinner prep. The croquettes turned out fabulously tonight and I think some of the tweaks we made this time to the recipe for both the croquettes themselves and the sauce made a BIG difference. Anyway, it was a lovely dinner and a nice end to a good weekend.

Prep Notes
Difficulty: Moderate and on the long side
Chopping: Onion, celery, saltines, parsley, scallions
Time: 1 hour
Make ahead: Make the croquettes and remoulade ahead, but cook the croquettes right before serving.

J: "Maryland meets Boston all in a tasty nugget."
M: "We have achieved croquettes!"

1 comment:

J said...

Salmon Croquettes –M & J (inspired by Cooking Light)
Serves 2 + lunch

⅓ cup yogurt
1 T Dijon mustard
2 egg whites
Cooking spray
½ cup onion
½ cup celery
2 cups oyster crackers (1 cup crushed)
¼ t dried tarragon
¼ t pepper
1 t Old Bay spice mixture, plus more to taste
2 6-oz cans boneless, skinless salmon, drained and flaked
4 t butter

⅓ cup yogurt
1 ½ T mayonnaise
2 t fresh parsley, chopped
1 scallion, chopped
1 t capers, chopped if large
¼ t dried tarragon
¼ t pepper
3 shakes of Tabasco
2 T sweet hot mustard (we like Trader Joe's brand), plus more to taste

Combine yogurt, mustard, and egg whites in a medium sized bowl.

Heat a non-stick skillet over medium heat. Coat with cooking spray and add the onion and celery, cooking until tender (about 4minutes). Cool slightly and then add to the yogurt mixture. Crush the oyster crackers and divide into 2 ½ cup portions. Add ½ cup cracker crumbs (from), tarragon, pepper, Old Bay, and salmon. Toss gently to combine and refrigerate for 10 minutes.

While chilling combine all remoulade ingredients and chill.

Divide salmon mixture into eight portions, shaping each into a ½” patty. Coat with remaining cracker crumbs (from about 1 cup crackers). Cover and chill for 20 minutes. Don’t skimp on your chilling time as it’s critical for croquettes to hold together.

Wipe out skillet and melt butter over medium-high heat. Add patties and reduce heat to medium. Cook 4 minutes per side or until lightly browned. Serve with remoulade.