Easy Salmon Croquettes With Dill Sauce

salmon quick & easy fish wheat/gluten-free pescatarian lunch dinner dill pan-fry tree nut free yogurt sour cream

Ingredients

1 ½ cups plain yogurt or fat-free sour cream

¼ cup Dijon mustard

6 sprigs fresh dill, chopped

2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)

4 celery stalks, finely chopped

1 large white onion, finely chopped

4 large eggs, beaten

½ tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Method

To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.

Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.

Put a dollop of the dill sauce on top of each patty and serve.