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Ingredients
- Creamy Dill Sauce:
- 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 bread crumbs, from whole wheat bread
- 1/2 teaspoon freshly ground pepper
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup nonfat plain yogurt
- 2 scallions, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, or parsley
- Freshly ground pepper to taste
- 1 lemon, cut into wedges
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 450°F. 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 the 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 onion mixture, breadcrumbs 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 skillet 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.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes.
6. Meanwhile, prepare Creamy Dill Sauce by combining all ingredients. Serve salmon cakes with sauce and lemon wedges.
Notes: These were delicious! I just pan-fried them in a bit of olive oil and they came out fine - nice and simple and moist. Also used only 1/2 cup breadcrumbs - can't imagine 1 3/4 cups!
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