Fresh Salmon Patties with Greek Yogurt Sauce
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
YIELD: 4 servings.
Whether you start with fresh salmon or use leftover cooked salmon, you can serve these fresh salmon patties with sauce as a main dish, as appetizers, or on top of a green salad. —Cindy Fan, Alhambra, California
Ingredients
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1-1/4 pounds salmon fillet
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1/8 teaspoon plus 1/4 teaspoon pepper, divided
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1 teaspoon olive oil
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1 small onion, finely chopped
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2 tablespoons minced fresh parsley
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1-1/2 cups panko bread crumbs, divided
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1/2 cup reduced-fat mayonnaise
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1 tablespoon lemon juice
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1/4 teaspoon salt
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1 teaspoon hot pepper sauce, optional
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2 large egg whites, lightly beaten
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Cooking spray
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SAUCE:
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1/4 cup reduced-fat plain Greek yogurt
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1 teaspoon snipped fresh dill
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3/4 teaspoon lemon juice
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1/4 teaspoon capers, drained and chopped
Directions
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1.
Preheat oven to 350°. Place salmon on a greased baking sheet; sprinkle with 1/8 teaspoon pepper. Bake until fish just begins to flake easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish. Cover and refrigerate until chilled, about 2 hours.
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2.
Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley.
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3.
In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining 1/4 teaspoon pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
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4.
Place egg whites and remaining 1 cup bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a greased baking sheet. Spritz tops with cooking spray. Bake until golden brown, 14-17 minutes.
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5.
In a small bowl, mix sauce ingredients; serve with salmon cakes.
Nutrition Facts
2 salmon cakes with 1 tablespoon sauce: 422 calories, 25g fat (4g saturated fat), 82mg cholesterol, 491mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 29g protein.
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