- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 451.4
- Total Fat: 18.8 g
- Cholesterol: 113.6 mg
- Sodium: 541.8 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.0 g
- Protein: 31.3 g
Easy Salmon Cakes w/ Creamy Dill SauceSubmitted by: MAURMAUR
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
1 1/2 cups cooked salmon (about 12 oz filet)
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges
Creamy Dill Sauce:
1/4 cup non-fat greek yogurt
1/4 cup light mayo
2 scallions, finely chopped
1 tbsp fresh dill
lemon juice, 1/2 lemon yields
pepper to taste
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Creamy Dill Sauce:
Combine all ingredients and mix well. Chill or serve right away.
Number of Servings: 4
Recipe submitted by SparkPeople user MAURMAUR.