Ingredients
- These light and healthy salmon cakes are scrumptious served on a bed of crisp greens or stacked on toasted buns as a burger alternative.
- 1 can 1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
- 1 1 egg
- 1/4 cup 1/4 cup small-curd nonfat cottage cheese
- 1 Tablespoon 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1 teaspoon 1 teaspoon lemon pepper seasoning
- 1/4 cup 1/4 cup sliced green onions
- 3 Tablespoons 3 Tablespoons garlic-and-herb bread crumbs
- Vegetable oil
- Yogurt Dill Sauce (recipe follows)
Servings:
Units:
Instructions
- 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 4 patties, 1/2- to 3/4-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 2-1/2 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.
- Cooks tips: For a crunchy coating, lightly dust salmon cakes with fine cornmeal before frying. For an appetizer, form cakes into 12 small
- portions and dollop with a little sauce.
- Yogurt Dill Sauce
- Prep Time: 5 minutesMakes about 3/4 cup
- 1/2 cup nonfat yogurt
- 1-1/2 teaspoons finely minced fresh garlic
- Salt and pepper
- 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1/4 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, 8g total fat, 2g saturated fat, 34% calories from fat,112mg cholesterol, 27g protein, 8g carbohydrate,
- 0.5g fiber, 897mg sodium, 320mg calcium and 1800mg omega-3 fatty acids.
- Traditional Alaska Salmon Croquettes
- 1 can (14.75 oz.) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
- 1/4 cup plus 2 Tablespoons fat-free or low-fat mayonnaise, divided
- 1/4 cup dry bread crumbs
- 1/4 cup chopped green onions
- 1 egg white
- 1 Tablespoon lemon juice
- 1 teaspoon Cajun, Creole or blackened seasoning mix or seasoned salt
- 2 teaspoons butter
- 1 teaspoon Dijon-style mustard
- Lemon wedges
- In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well; shape
- into four 1/2-inch thick patties. Melt butter in a large nonstick skillet over medium heat until hot. Add salmon croquettes; cook 3 to 4
- minutes per side or until golden brown. Meanwhile, combine remaining 2 tablespoons mayonnaise and mustard. Serve sauce and lemon wedges
- with croquettes.
- Baked Version: Place patties on spray-coated baking sheet. Bake at 425F for 15 minutes, turning after 8 minutes.
Share this Recipe
