Salmon Cakes and Creamy Yogurt Sauce
Yield:
4 Servings
Cook Time:
15-20 minutes Ingredients:
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 cup panko bread crumbs
1/2 teaspoon freshly ground pepper
Creamy Yogurt Sauce, (recipe follows)
1 lemon, cut into wedges
Instructions:
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.
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 Yogurt Sauce.
1/2 cup reduced fat plain Greek yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
Onion powder to taste
Freshly ground pepper, to taste
Serve salmon cakes with sauce and lemon wedges.
Originally published in Eating Well
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