Healthier Salmon Cakes With Lime Dill Sauce |
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Prep Time: 1 Minutes Cook Time: 8 Minutes |
Ready In: 9 Minutes Servings: 24 |
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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. Ingredients:
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 |
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.
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