Alaska Salmon Cakes with Yogurt Dill Sauce Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 1 egg
  • 1/4 cup small-curd nonfat cottage cheese
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1 teaspoon lemon pepper seasoning
  • 1/4 cup sliced green onions
  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 3 tablespoons garlic-and-herb bread crumbs
  • Vegetable oil
  • Yogurt Dill Sauce

    Yogurt Dill Sauce Ingredients

  • 1/2 cup nonfat yogurt
  • 1 1/2 teaspoons finely minced fresh garlic
  • Salt and pepper
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 cup grated cucumber (squeeze dry)


Directions

  1. In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
  2. Mix in drained salmon, then sprinkle in bread crumbs and mix well.
  3. Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
  4. Heat nonstick skillet over medium-high heat and brush skillet with oil.
  5. Fry salmon cakes for about 2-1/2 to 3 minutes per side.
  6. Cakes should be crisp and golden on the outside and still moist on the inside.

    To Make Yogurt Dill Sauce:

  7. Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.


Recipe Yield: Serves 4

Nutritional Information Per Serving:

Calories: 217
Fat: 8 grams
Sodium: 897 milligrams
Cholesterol: 112 milligrams
Protein: 27 grams
Carbohydrates: 8 grams



Recipe Options - Cool Things You Can Do

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.