Easy Salmon Cakes W/ Creamy Dill Sauce

Submitted by JelsMom

"Healthier than the ones I grew up with, and just as good"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4

ingredients

• Creamy Dill Sauce

• 1⁄4 cup reduced-fat mayonnaise
• 1⁄4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill
• fresh ground pepper

• Salmon Cakes

• 3 teaspoons extra virgin olive oil, divided
• 1 small onion, diced
• 1 stalk celery, diced
• 2 tablespoons fresh parsley, chopped
• 15 ounces canned salmon, drained
• 3 tablespoons egg whites, slightly beaten
• 1 1⁄2 teaspoons Dijon mustard
• 1 3⁄4 cups fresh whole wheat breadcrumbs
• 1⁄2 teaspoon fresh ground pepper
• 1 lemon, cut into wedges

directions

1. Preheat oven to 450°F Coat baking sheet with cooking spray.
2. Combine mayo, yogurt, scallions, lemon juice, dill or parsley, & pepper in small bowl. Mix well & set aside.
3. Heat 1 1/2 teaspoons oil in nonstick skillet over medium. Add onion & celery; cook 3-5 minutes until softened. Add parsley & remove from heat.
4. In large bowl, flake apart salmon & remove any bones & skin. Add egg whites & mustard; mix well.
5. Add onion mixture, breadcrumbs & pepper; mix well. Shape into 8 patties, 2-2 1/2" in diameter.
6. Heat 1 1/2 teaspoons oil skillet pan over medium heat. Add patties and cook on one side for about 3 minutes till golden brown. (Do not cook on second side).
7. Turn patties over onto baking sheet, uncooked side up.
8. Bake 15-20 minutes until top is browned and cooked through.
9. Serve with dill sauce and lemon wedges.