Healthier Salmon Cakes With Lime Dill Sauce

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: 1 hr 18 mins
• Serves: 8
• Yields: 8 cakes

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.