Easy Salmon Cakes

I saw this recipe over on the 3fatchics/YOU: forum and looked it up on Eatingwell.

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance

Easy Salmon Cakes

Makes 4 servings

Ingredients

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 ½ cups cooked salmon
1 large egg, lightly beaten
1 ½ teaspoons Dijon mustard
1 ¾ cups fresh whole-wheat breadcrumbs (see Tip)
½ teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 lemon, cut into wedges


Easy Salmon Cakes

Instructions

1. Preheat oven to 450�F. Coat a baking sheet with cooking spray.
2. 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.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.


Tips

Prepare through Step 3. Cover and refrigerate for up to 8 hours.

To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.



Nutrition Information

Per serving: 324 calories; 13 g fat (1 g sat, 4 g mono); 133 mg cholesterol; 24 g carbohydrate; 32 g protein; 7 g fiber; 673 mg sodium.

Nutrition bonus: 27% dv fiber, 171 mg calcium (15% dv).


Creamy Dill Sauce

Makes about 1/2 cup

Ingredients

¼ cup reduced-fat mayonnaise (canola oil based)
¼ cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste



Instructions

Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.



Tips

Cover and refrigerate for up to 2 days.


Nutrition Information

Per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 50 mg sodium.

Eatingwell