Easy Salmon Cakes

Ingredients:

Salmon Cakes: (serves 4)

  • 3 teaspoons extra virgin olive oil, divided
  • 1 small onion, finely chopped
  • 1 stalk celery, finely diced
  • 2 tablespoons chopped fresh parsley
  • 15 ounces canned salmon, drained, or 1-1/2 cups cooked salmon
  • 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 reduced-fat mayonnaise
  • 1/4 cup nonfat plain yogurt
  • 2 scallions, thinkly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh dill or parsley
  • Freshly ground pepper to taste

Instructions:

  1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
  2. 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 heat.
  3. 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, bread crumbs and pepper; mix well. Shape the mixture into 8 patties, about 2-1/2 inches wide.
  4. Heat remaining 1-1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2-3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with remaining patties.
  5. Bake the salmon cakes until golden on top and heated through, 15-20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges

(Salmon cakes can be covered and frigerated for up to 8 hours before baking.)

Combine all ingredients in a small bowl and mix well.

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