Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: remove all bones and skin from salmon and mix with cracker crumbs, onion and egg. shape into croquettes and skillet fry. serve with white sauce. white sauce: combine cornstarch, margarine, milk and stir until smooth. add salt and pepper and bring to boil over medium heat, stirring constantly. boil for 1 minute and pour over salmon croquettes.

Target recipe: lemon-caper cream: makes 1 cup prep: 10 minutes. stir together 3/4 cup sour cream; 2 tbsp capers, drained; 2 tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice. season with salt and pepper to taste. store in airtight container in refridgerator for up to 2-weeks. salmon directions: drain salmon; remove skin/bones and flake. place salmon in medium bowl. stir in egg and next 4 ingredients until blended. (batter will be wet). drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. fry, in batches, 2 to 3 minutes on each side or until brown. drain on paper towels. keep warm on a wire rack in a jelly-roll pan in 200 degree oven. serve with lemon-caper cream sauce.