Crunchy Salmon Cakes with Greek Yogurt Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Whether you start with fresh salmon or use leftover cooked salmon, you can serve these cakes with sauce as a main dish or as appetizers, or put them on a salad. Ingredients:
1-1/4 pounds salmon fillet |
1/8 teaspoon pepper plus 1/4 teaspoon pepper |
1 teaspoon olive oil |
1 small onion, finely chopped |
2 tablespoons minced fresh parsley |
1-1/2 cups panko (japanese) bread crumbs, divided |
1/2 cup reduced-fat mayonnaise |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1 teaspoon hot pepper sauce, optional |
2 egg whites, lightly beaten |
cooking spray |
sauce: |
1/4 cup reduced-fat plain greek yogurt |
1 teaspoon snipped fresh dill |
3/4 teaspoon lemon juice |
1/4 teaspoon capers, drained and chopped |
Directions:
1. Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley.
3. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
4. Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° for 14-17 minutes or until golden brown.
5. In a small bowl, mix sauce ingredients; serve with salmon cakes. Yield: 4 servings.
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