Alaska Salmon Cakes with Yogurt Dill Sauce

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

Source: ASMI