These light and healthy salmon cakes are scrumptious served on a bed of crisp greens or stacked on toasted buns as a burger alternative. Anne Arundel Medical Center dietitians recommend this recipe for bone-healthy calcium and vitamin D.
- Preparation time: 15 minutes
- Cook time: 6 minutes
- Servings: 4
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6–7.1 ounces each) skinless, boneless salmon, drained and chunked
- 1 egg
- ¼ cup small-curd nonfat cottage cheese
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1 teaspoon lemon pepper seasoning
- ¼ cup sliced green onions
- 3 tablespoons garlic-and-herb bread crumbs
- Vegetable oil
- Yogurt dill sauce (recipe follows)
- In a medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper, and green onions, and mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into four patties, ½- to ¾-inch thick and 3 inches in diameter.
- Heat a nonstick skillet over medium-high heat and brush skillet with oil. Fry the salmon cakes for about 2½ to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with yogurt dill sauce.
Yogurt Dill Sauce
- Makes about ¾ cup
- ½ cup nonfat yogurt
- 1½ teaspoons finely minced fresh garlic
- Salt and pepper
- 1 tablespoon chopped fresh dill or
- 1 teaspoon dried dill weed
- ¼ cup grated, and squeezed dry, cucumber
Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Nutrients per serving: 217 calories; 8 g total fat, 2 g saturated fat, 34% calories from fat; 112 mg cholesterol; 27 g protein; 8 g carbohydrate; 0.5 g fiber; 897 mg sodium; 320 mg calcium; 1,800 mg omega-3 fatty acids.
Recipe courtesy of Wild Alaska Seafood.