Salmon Cakes With Greek Yogurt Caper Sauce
Per ServingSalmon Cakes With Greek Yogurt Caper Sauce |
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|---|---|---|
| Makes: 2 servings | ||
| Serving Size: 1 salmon cake and 3 Tbsp sauce | ||
| Calories | 405 | |
| Fat | 18 | g |
| Saturated Fat | 3.2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 23 | g |
| Fiber | 3 | g |
| Sugars | 5 | g |
| Cholesterol | 155 | mg |
| Sodium | 320 | mg |
| Potassium | 630 | mg |
| Protein | 35 | g |
| Phosphorus | 480 | mg |
| Choices: Starch 1, Carbohydrate 0.5, Lean Protein 4, Fat 2.5 | ||
- Makes: 2 servings
- Serving Size: 1 salmon cake and 3 Tbsp sauce
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Chilling Time: 30 minutes
Ingredients
| 1/2 | lb. | salmon, skin and any bones removed, finely chopped |
| 1/2 | cup | plus 1 Tbsp panko bread crumbs (preferably whole wheat) |
| 2 | Tbsp. | minced red onion |
| 1 | egg, beaten | |
| 1/2 | cup | Greek Yogurt Caper Sauce, divided |
| 1 | tsp. | fresh lemon zest |
| 1/4 | tsp. | freshly ground black pepper |
| 1 | Tbsp. | vegetable oil |
| Hot sauce (optional) |
Directions
- In a medium bowl, mix together the chopped salmon, bread crumbs, minced red onion, egg, 2 Tbsp of Greek Yogurt Caper Sauce, lemon zest, and black pepper. Form the salmon mixture into two equal-sized salmon cakes. Place them on a plate and refrigerate for 30 minutes to set.
- Heat the oil in a small skillet over medium-high heat. Add the salmon cakes and sauté for 4 to 5 minutes per side, until golden brown. Serve the cakes with the Greek Yogurt Caper Sauce. For a spicier sauce, stir in a dash of hot sauce before serving.
