Easy Salmon Cakes
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
- Preheat oven to 450 degrees. 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 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, bread crumbs 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, 2-3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with remaining patties.
- 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.