Salmon Cakes with Herb Yogurt Sauce

Salmon Cakes with Herb Yogurt Sauce

NUTRITIONAL INFORMATION

[typical values per 100g]:

Calories: 290

Protein: 24 g

Carbohydrates: 14 g

Sugars: 5 g

Fat: 15 g

Saturated Fat: 3.5 g

Fiber: 1 g

Sodium: 360 mg

Preparation: 15 Minutes

Cook Time: 25 Minutes

Serves: 6

Storage Info: N/A

1. Preheat the oven to 350°F. Place the salmon on foil­-lined baking sheet and season with salt and pepper. Roast the salmon until just cooked through, about 15 minutes. Let cool. Using a fork, flake the fish into a large bowl. Add the onions, peppers, celery, Old Bay, parsley, capers, breadcrumbs, egg and Worcestershire sauce. Using your hands, form the mixture into 6 even-sized patties. Place the salmon cakes on a plate and refrigerate for 30 minutes.

2. Meanwhile, make the yogurt sauce: in a small bowl, whisk together the yogurt, dill, parsley, lemon juice and zest and Old Bay. Season with salt and pepper; set aside.

3. Heat the oil in a large nonstick skillet over medium heat. Add the salmon cakes and cook, turning once, until golden brown and hot, about 3 minutes per side. Serve the salmon cakes over baby salad greens with the yogurt sauce on the side.

Nutrition bug value

INGREDIENTS:

For Salmon Cakes:
1 ¼ lb Atlantic salmon fillet
¾ cup red onions, finely chopped
½ cup red bell peppers, finely chopped
½ cup celery, finely chopped
½ tsp Old Bay seasoning
¼ cup parsley, finely chopped
2 tbsp capers, drained
½ cup breadcrumbs
1 large egg, beaten
1 tsp Worcestershire sauce, divided
1 tsp extra virgin olive oil
Salt and pepper, to taste

 

For the Yogurt Sauce:
1 cup non-fat yogurt
¼ cup chopped dill
2 tbsp chopped parsley
2 tbsp lemon juice
1 tsp lemon zest
½ tsp Old Bay seasoning
Salt and pepper, to taste

1 cup baby salad greens, for serving