Spring Salmon Cakes

Directions

  1. Combine all sauce ingredients and allow to rest while salmon cakes are cooking.
  2. In a large bowl, combine all salmon cake ingredients except oil and mix well. Form into four patties.
  3. Add olive oil to a large skillet and heat over medium flame. Once pan is hot, sauté patties 3–4 minutes on each side until light golden brown.
  4. Plate each salmon patty and top with the lemon dill yogurt sauce.

Serves 4

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Ingredients

Salmon Cakes

  • 1 lb. cooked, flaked canned salmon
  • 1/4 cup panko crumbs
  • 1 egg, slightly beaten
  • 1/2 cup light mayonnaise
  • Juice of 1 lemon
  • 2 tsp. Dijon mustard
  • 1 small red onion, finely minced
  • 2 Tbsp. chopped flat-leaf parsley
  • Dash Tabasco sauce
  • 1 Tbsp. olive oil

Lemon Dill Sauce

  • 1/2 cup nonfat plain Greek yogurt
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp. fresh dill, chopped
  • 1 tsp. chopped parsley
  • 1/2 cup seeded, chopped cucumber