Easy Salmon Cakes w/ Creamy Dill Sauce
- Number of Servings: 4
Ingredients
Salmon Cakes: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 breadcrumbs1/2 teaspoon freshly ground pepper Creamy Dill Sauce, (recipe follows) 1 lemon, cut into wedges Creamy Dill Sauce:1/4 cup non-fat greek yogurt1/4 cup light mayo2 scallions, finely chopped1 tbsp fresh dilllemon juice, 1/2 lemon yieldspepper to taste
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
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.
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.
Nutritional Info 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
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