The ingredients for this recipe include 1/4 cup organic canola mayonnaise, 4 teaspoons fresh lemon juice, 2.5 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 packages of skinless, boneless pink salmon, 1 large lightly beaten egg lightly beaten, 1 cup of panko breadcrumbs, 1 tablespoon canola oil, 1 tablespoon chopped fresh parsley, 1 teaspoon finely chopped capers, 1/2 teaspoon minced garlic and 1/8 teaspoon salt.
Mix together all of the ingredients except for the panko, canola oil, parsley, capers, garlic and salt. Add the panko to the mixture, and toss. Shape the mixture into eight patties.
Meanwhile, heat the oil in a large skillet over medium heat and add the patties. Cook them for five minutes on each side or until they are browned. Combine remaining mayonnaise, juice and mustard with parsley, capers, garlic and salt, and stir well. Serve the salmon croquettes with the mayonnaise mixture on top of them.
This recipe makes four servings.Learn more about Cooking