One 15-ounce can wild salmon (with skin, hard backbones and cartilage removed)
Nonstick cooking spray
2 tablespoons plain low-fat yogurt
1 tablespoon Dijon-style mustard
2 tablespoons chopped fresh dill
Freshly ground black pepper
In a mixing bowl, combine the breadcrumbs, eggs, 1 tablespoon of
the mayonnaise, lemon juice, paprika, and dash of cayenne pepper
(if using) until well-blended.
Mix in the parsley and scallions. Add the fish to the breadcrumb
mixture, using a fork to break it up well. With your hands, mix
the ingredients together until well-combined, about 1 minute,
being careful not to overwork the mixture so that it becomes too
compacted and dense.
Form the salmon mixture into 4 patties, pressing firmly. Coat a
skillet with cooking spray and set it over medium-high heat. Cook
the salmon cakes until browned on the bottom, about 5 minutes.
Turn and brown on the other side, about 4 minutes, reducing the
heat if necessary.
For the mustard sauce, in small bowl, combine the remaining
mayonnaise, yogurt, mustard and dill until well-blended. Season to
taste with pepper.
Serve each hot salmon cake accompanied by a dollop of the
Yield: 4 servings
Amount per serving:
Total Fat: 12g
Saturated Fat: 3g
Total Carbohydrates: 8g
Dietary Fiber: 1g