Salmon Cakes with Creamy Dill Sauce

Salmon Cakes with Creamy Dill Sauce

Ingredients:

2 tsps Extra-Virgin Olive Oil, divided

1/2 small Red Onion, minced

1 stalk Celery, finely diced

1 tbsp fresh Parsley, chopped

2 (135g) Canned Salmon, drained, or 3/4 cups Cooked Salmon, flaked

1 medium Egg, lightly beaten

1 tsp Dijon Mustard

1 cup Breadcrumbs

1//4 tsp Black Pepper

Creamy Dill Sauce (see recipe below)

1 lemon, cut into wedges (to garnish) *optional

Instructions:

Preheat oven to 200°C. Coat a baking sheet with cooking spray.

Heat 1 tsp of olive oil in a large nonstick pan over medium-high heat.

Add-in onion and celery. Cook until softened, stirring, about 3 minutes.

Add-in parsley; then remove from heat. Set aside.

In a medium bowl, add-in salmon. Flake apart with a fork; remove any bones and skin.

Crack-in egg; add mustard, and mix well.

Add-in the onion mixture, breadcrumbs and pepper; mix well to combine.

Scoop about 3 tbsps of the mixture, and shape them into patties.

Heat remaining 1 tsp of olive oil in the pan over medium heat.

Add-in the patties and cook until the undersides are golden, about 2~3 minutes.

Then turn them over onto the prepared baking sheet.

Bake the salmon cakes until golden on top and heated through, about 10~15 minutes.

Meanwhile, prepare Creamy Dill Sauce. (see recipe below)

Serve salmon cakes with creamy dill sauce, garnish with lemon wedges.

Notes:

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.

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Homemade Creamy Dill Sauce

Ingredients:

1/4 cup Reduced-fat Mayonnaise

1/4 cup plain Greek Yogurt

1 scallion, thinly sliced

1 tbsp freshly-squeezed Lemon Juice

1 tbsp fresh Dill, finely chopped

a dash of Black Pepper

Instructions:

In a small bowl, Add-in mayonnaise, yogurt, scallions, lemon juice, and dill. Season with black pepper to taste. Mix well.

Serve with salmon cakes.

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