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Diabetes Forecast

The Healthy Living Magazine

Salmon Cakes With Greek Yogurt Caper Sauce

Per Serving

Salmon Cakes With Greek Yogurt Caper Sauce

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

  1. 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.
  2. 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.
 
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