How to make it

  • Coarsely chop salmon and place in medium bowl. Mix with mayonnaise, 1/4 cup of the bread crumbs, 2 tablespoons of the scallions, 1 tablespoon of the parsley, black pepper and hot sauce. Stir in egg white. Shape into 4 patties and coat lightly with remaining bread crumbs. Cover and refrigerate. In small nonstick skillet combine tomatoes and remaining scallions; simmer about 10 minutes. Stir in remaining parsley, season with salt and pepper. Keep sauce warm. Place croquettes on foil-lined broiler pan. Broil 4-6 inches from heat source until lightly browned (about 4-5 minutes per side). To serve: Place 1/4 cup sauce on each individual plate, top with 2 salmon croquettes and garnish with lemon wedge and parsley. Serves 2.

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