Flavorful salmon cakes get an extra perk from creamy lime dill yogurt sauce.
Ingredients
Coleslaw
1 container (8 ounces) plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon white pepper
½ teaspoon red pepper sauce
1 bag (16 ounces) coleslaw mix
Lime Dill Yogurt Sauce
1 container (8 ounces) plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons fresh dill, chopped
¼ teaspoon salt
⅛ teaspoon white pepper
Salmon Cakes
½ cup plain fat-free yogurt
⅓ cup grated Parmesan cheese
¼ cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon chives, minced
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon garlic, minced
¼ teaspoon salt
⅛ teaspoon pepper
1 pound canned salmon
½ cup panko breadcrumbs
nonstick cooking spray
Instructions
- For coleslaw: In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.
- For lime dill yogurt sauce: In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.
- For salmon cakes: Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.
- Divide mixture into 8 equal portions and shape into 2-inch cakes. (Salmon cakes may be refrigerated up to 4 hours before cooking). Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce. Makes 8 servings.
Recipe courtesy of The Dairy Alliance
