Healthier Salmon Cakes With Lime Dill Sauce

Submitted by D. Todd Miller

"This preparation is a "healthier" version of the traditional salmon cakes with tartar sauce. The lime dill sauce is delicious on Maryland-style crab cakes as well. This recipe came from a local periodical."

 

• Ready In: 1hr 18mins
• Ingredients: 19
• Yields: 8 cakes
• Serves: 8

ingredients

• Salmon Cakes

• 1⁄2 cup plain fat-free yogurt
• 1⁄3 cup parmesan cheese, grated
• 1⁄4 cup egg substitute
• 1 tablespoon Dijon mustard
• 1 tablespoon chives, minced
• 1 tablespoon parsley, chopped
• 1 shallot, minced
• 1 teaspoon garlic, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 16 ounces canned salmon
• 1⁄2 cup panko breadcrumbs
• nonstick cooking spray

• Lime Dill Sauce

• 8 ounces plain fat-free yogurt
• 2 teaspoons lime juice
• 2 teaspoons lime zest
• 2 tablespoons fresh dill, chopped
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper

directions

1. To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
2. Gently mix salmon and panko breadcrumbs into the yogurt mixture.
3. Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
4. Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
5. To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
6. Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
7. Serve the cakes hot with the chilled lime dill sauce.

Reviews

[strangemk1]

We loved this! I would say it serves 2-4 people, though, depending on appetites. We devoured these and wanted more! I subbed 1 egg for the egg substitute, dried chives and dill for fresh, and regular breadcrumbs for panko. This was deeee-licious, and I will definitely make this again. Many thanks to you, D. Todd! Note: We had plenty of the Lime Dill Sauce left over, so that is just the excuse we need to make more salmon cakes. 8 oz. yogurt=1 cup

 

[Mia in Germany]

This recipe was perfect for me - the only subsitutions I had to make was using gluten free breadcrumbs instead of panko and steamed fresh salmon instead of canned. It worked great and tasted lovely! Thanks for posting!