Serve heart-healthy Parmesan-crusted salmon cakes with a tangy homemade dill-yogurt sauce for a light lunch or dinner.
Ingredients
- 1 (8-ounce) container plain fat-free yogurt
- 2 teaspoons lime zest
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 cup plain fat-free yogurt
- 1/3 cup grated Parmesan cheese
- 1/4 cup egg substitute
- 1 tablespoon Dijon mustard
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- 1 shallot, minced
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper,
- 1 (16-ounce) can pink salmon, drained and flaked
- 1/2 cup panko breadcrumbs
- Nonstick cooking spray
Lime-Dill Sauce
Salmon Cakes
Directions
For Lime-Dill Yogurt Sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Cover and chill.
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 eight equal portions and shape into 2-inch cakes. Refrigerate, uncovered, for 30 minutes.
Place a large, nonstick skillet over medium-high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook 4 minutes per side or until golden brown and heated through. Serve hot with lime dill yogurt sauce.
