- 1/4 cup dried whole-wheat breadcrumbs
- 2 large eggs
- 3 tablespoons reduced-fat mayonnaise, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon paprika
- Cayenne pepper (optional)
- 1/3 cup chopped leaves of flat-leaf parsley
- 1/4 cup chopped scallions, white and green
- 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 mustard sauce.
Yield: 4 servings
Amount per serving:
Total Fat: 12g
Saturated Fat: 3g
Total Carbohydrates: 8g
Dietary Fiber: 1g