Crunchy Salmon Cakes with Greek Yogurt Sauce Recipe

By Booper-2

Ingredients

• SAUCE:
• 1-1/4 pounds salmon fillet
• 1/8 teaspoon pepper plus 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 2 tablespoons minced fresh parsley
• 1-1/2 cups panko (Japanese) bread crumbs, divided
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon hot pepper sauce, optional
• 2 egg whites, lightly beaten
• Cooking spray
• 1/4 cup reduced-fat plain Greek yogurt
• 1 teaspoon snipped fresh dill
• 3/4 teaspoon lemon juice
• 1/4 teaspoon capers, drained and chopped

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley.

In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.

Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° for 14-17 minutes or until golden brown.

In a small bowl, mix sauce ingredients; serve with salmon cakes.
Yield: 4 servings.