Lemon-Dill Salmon Croquettes with Horseradish Sauce

Yield: 4 servings

Sauce:
2 Tbs light mayo
2 Tbs fat-free sour cream
1 tsp prepared horseradish
1/8 tsp ground red pepper
1/8 tsp black pepper
Dash of salt
Croquettes:
1 Tbs all-purpose flour
1 Tbs chopped fresh dill
3 Tbs light mayo
1/2 tsp grated lemon rind
1/2 tsp black pepper
1 (15-oz) can salmon
1 egg white
5 Tbs dry breadcrumbs, divided
Cooking spray

To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.

To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 Tbs breadcrumbs, shaping each into a 1/2-thick patty. Refrigerate for 1 hour. Place remaining 2 Tbs breadcrumbs on a plate; dredge patties in breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking on each side or until golden. Serve with sauce.

Jan/Feb 2008 "Cooking Light"

SALMON WITH ENDIVE, DILL, AND CREAM

Makes 4 servings.

4 (6- to 7-oz) center-cut pieces salmon fillet with skin (1 1/4 inches thick), any pin bones removed
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup finely chopped shallots
2 large Belgian endives (1/2 lb total), quartered lengthwise, cored, and cut crosswise into 1/2-inch pieces
1/3 cup dry white wine
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice


Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, 1 minute. Add endives and sauté, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.


Gourmet
Quick Kitchen
October 2005

Dill Bread

2 - 2 1/4 unsifted flour
2 T. sugar
1 T instant minced onion
2 tsp dill weed
1 tsp salt
1/4 tsp baking soda
1 pkg yeast
1 T marg soft
1/4 cup hot tap water
1 cup cream cottage cheese (room temp)
1 egg (room temp)
Mix 1/4 cup flour, sugar, through yeast. Add marg. Gradually add water; beat 2 min med. speed. Add cott. cheese, egg & 1/2 cup flour. Beat high speed 2 mins. Stir in addt’l dough to make soft dough. Cover, let rise (1 hr & 15 min +/-). Stir batter down. Turn into greased 11/2 qt. casserole dish. Let rise till ??? (50 mins). Bake 350 deg. for 30 mins or until done. Remove from oven, let cool on rack.

Dill Dip

1/2 pint sour cream (1 cup)
1 cup mayo
1 T shredded parsley
1 T chopped green onions or chives
1 tsp. Beau Monde
Dried dill to taste (lots)

keep in covered jars in refrig.
will keep several wks.