Salmon Croquettes

Salmon Croquettes

Salmon croquettes:
2 tablespoons canola mayonnaise
1 teaspoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
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) skinless, boneless pink salmon fillets
1 large egg, lightly beaten
1 cup gluten-free breadcrumbs
1 tablespoon canola oil

1/4 cup canola mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley
2 teaspoons finely chopped capers
1 teaspoon minced garlic
1/4 teaspoon salt

1. Combine 2 tablespoons mayonnaise, 1 teaspoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add breadcrumbs; toss. Shape mixture into 8 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Servings: 2


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