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.

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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

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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.

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