Recipe

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• 3 tsp extra virgin olive oil, divided
• 1 small sweet onion, finely chopped
• 1 stalk celery, finely diced
• 2 tbsp chopped fresh parsley
• 15 oz canned salmon, drained
• 1 large egg, lightly beaten
• 1 1/2 tsp dijon mustard
• 1/2 tsp honey (optional)
• 1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
• 1/2 tsp fresh ground pepper
• 1 lemon, cut into wedges
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 2 scallions, finely chopped
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh dill
• fresh ground pepper

• 1 To make sauce:.
• 2 Combine ingredients in a small bowl and mix well. Set aside.
• 3 To make salmon cakes:.
• 4 Preheat oven to 450°F Coat a baking sheet with cooking spray.
• 5 Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
• 6 Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
• 7 Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
• 8 Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
• 9 Enjoy!