Golden Croquettes

We have another special recipe from Southern Living to share with you today! Again,from the Feb 2015 edition, on p. 94 - Salmon Croquettes with Dill Sauce. I absolutely love salmon, so this was a treat for me, and the dill sauce was surprisingly rich and creamy, and was a perfect companion for the croquettes. Flaky, fishy, and delicate, this dish brought a waft of summer breeze with it, which is most welcome in February, when winter is beginning to lose its charm. 

Dill Sauce: 

1 1/2 c. fat-free plain Greek yogurt

1/4 c. Dijon mustard

2 Tbsp. chopped fresh dill

1 tsp. lemon zest

1 Tsp. fresh lemon juice

Pinch of ground red pepper

Whisk these ingredients together in a small bowl. 

Salmon Croquettes: 

2 (14.75 oz.) cans of salmon, packed in water

2 c. finely chopped celery

4 large eggs, beaten

1 c. finely chopped onion

1-2 tsp. table salt

1-2 tsp. freshly ground black pepper

2-3 Tbsp. olive oil 

Drain salmon; remove and discard skin and bones. Flake salmon and place in medium bowl. 

Stir celery, eggs, onion, salt and pepper into salmon. 

Shape mixture into six 4-in. patties (about 3/4 c. per patty). 

Cook patties in hot oil in a large skillet over med-high heat 5 minutes on each side until golden. 

Since it was just Mom, Dad and I, we only made half the recipe, and shaped four smaller patties. And she added sweet potato fries and a cucumber salad on the side. 

By the way, don't you just love the word "croquette"? It came from the French word croquer which means "to crunch," which is exactly what things fried in oil tend to do. I think it sounds sort of royal, especially when the recipe says they are to be "cooked until golden." Golden Croquettes... sounds like a sort of national treasure, doesn't it?