Salmon Cakes with Creamy Dill Sauce
i have had the salmon cakes in the following recipe and they are very 
easy salmon cakes 
prep time: 20 minutes - start to finish: 45 minutes - to make ahead: 
prepare through step 3. cover and refrigerate for up to 8 hours. - ease 
of preparation: easy 
if you are trying to boost your intake of omega-3s, try this simple 
favorite. it is a great way to use convenient canned (or leftover) 
salmon. the tangy dill sauce provides a tart balance. 
makes 4 servings 
3 tsp  extra-virgin olive oil, divided
1 small  onion, finely chopped
1 stalk  celery, finely diced
2 Tbsp  chopped fresh parsley
15 oz.  canned salmon, drained, or 1 1/2 cups cooked salmon
1 large  egg, lightly beaten
1 tsp  dijon mustard
1-3/4 cup  fresh whole-wheat breadcrumbs
1/2 tsp  freshly ground pepper
  creamy dill sauce (recipe follows)
1   lemon, cut into wedges
preheat oven to 450f. coat a baking sheet with cooking spray. 
heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high 
heat. add onion and celery; cook, stirring, until softened, about 3 
minutes. stir in parsley, remove from the heat. 
place salmon in a medium bowl. flake apart with a fork, remove any bones 
and skin. add egg and mustard, mix well. add onion mixture, breadcrumbs 
and pepper, mix well. shape the mixture into 8 patties, about 2 1/2 
inches wide. 
heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. add 
4 patties and cook until the undersides are golden, 2 to 3 minutes. 
using a wide spatula, turn them over onto the prepared baking sheet. 
repeat with the remaining patties. 
bake the salmon cakes until golden on top and heated through, 15 to 20 
minutes. meanwhile, prepare creamy dill sauce. serve salmon cakes with 
sauce and lemon wedges. 
per serving: 324 calories; 13 g fat (1 g sat, 4 g mono); 133 mg 
cholesterol; 24 g carbohydrate; 32 g protein; 7 g fiber; 673 mg sodium. 
nutrition bonus: 27% dv fiber, 171 mg calcium (15% dv). 
creamy dill sauce 
prep time: 5 minutes - start to finish: 10 minutes - to make ahead: the 
sauce will keep, covered, in the refrigerator for up to 2 days. - ease 
of preparation: easy 
makes about 1/2 cup 
1/4 cup  reduced-fat mayonnaise
1/4 cup  nonfat plain yogurt
2   scallions, finely chopped
1 Tbsp  lemon juice
1 Tbsp  finely chopped fresh dill or parsley
  freshly ground pepper to taste
combine ingredients in a small bowl and mix well. 
per tablespoon: 28 calories; 2 g fat (0 g sat, 0 g mono); 2 mg 
cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 50 mg sodium. 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6054) Mirror: Fri, Sep 24, 2004

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