Easy Salmon Cakes

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use conveniently canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

Ingredients:

• 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 1½ cups cooked salmon
• 1 large egg, lightly beaten
• 1½ teaspoons Dijon mustard
• 1¾ cups fresh whole-wheat breadcrumb
• ½ teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges

Preparation

• Active 30 m
• Ready In 45 m

1. 4 servings

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1½ 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 the onion mixture, breadcrumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide.
4. Heat remaining 1½ 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.
5. Bake the salmon cakes until golden on top and heated through 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

• Make Ahead Tip: Prepare through step 3. Cover and refrigerate for up to 8 hours.
• To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
• Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Creamy Dill Sauce:

• ¼ cup reduced-fat mayonnaise
• ¼ cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste

  Preparation:

• Ready In 10 minutes

1. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

• Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.

Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. It makes a simple sauce that goes perfectly with delicate preparations.

From: Eating Well Magazine