2 c. cooked fresh salmon (or other leftover cooked fish)
2 tbsp. low-fat or fat-free mayonnaise
1/2 c. unseasoned dry bread crumbs, divided
1/4 c. finely chopped scallions, divided
2 tbsp. minced parsley, divided
Freshly ground black pepper
Few dashes red pepper sauce
1 egg white, beaten until foamy
1 c. canned crushed tomatoes
Salt to taste
Lemon & parsley for garnish

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 a small nonstick skillet, combine tomatoes and remaining scallions; simmer for about 10 minutes. Stir in remaining parsley, season with salt and pepper. Keep sauce warm.

Place croquettes on a 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.