Salmon Cakes with Lime-Dill Yogurt Sauce
Serve heart-healthy Parmesan-crusted salmon cakes with a tangy homemade dill-yogurt sauce for a light lunch or dinner.
Looking for a different recipe? Click here
PREP TIME: 20 minutes
COOK TIME: 8 minutes
SERVINGS: 8
TOTAL TIME: 28 minutes
Ingredients
Lime-Dill Sauce
1 (8-ounce) container plain yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
1⁄4 teaspoon salt
1⁄8 teaspoon white pepper
Salmon Cakes
1⁄2 cup plain 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
Notes
Source of recipe: 3-A-Day of Dairy
Related Recipes
Instructions
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.