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Related recipes: Appetizers, Cucumbers, Fall, Fish, Herbs, Low-Carb, Low-Sugar, National Fisheries Institute, Salmon, Side Dishes, Winter
Yield: 6 servings
Cakes:
9 oz Morey's smoked salmon (classic variety) chopped coarsley
1 Tbs butter
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 cup bread crumbs
1/2 cup plain yogurt
1 egg
1 Tbs lemon juice
2 Tbs olive oil
Sauce:
1/2 cup plain yogurt
1/2 cup finely chopped cucumber
2 tsp chopped fresh dill (or 1/2 tsp dried dill)
Cakes:
Place Salmon in a food processor bowl or blender container. Process until very finely chopped. Set aside. Melt btter over medium heat in a small skillet; add celery, green pepper and onion. Cook, stirring occasionally, until tender. In a medium bowl combine salmon, onion mixture, bread crumbs, yogurt, eggs, and lemon juice; mix well. Shape mixture into 6 patties. Heat olive oil in a large skillet over medium-high heat; add patties. Cook about 5 minutes until lightly browned on both sides, turning once.
Sauce:
Combine all sauce ingredients in a small bowl; mix well Serve with salmon cakes.
Add a little chili powder or taco seasoning to salmon mixture, then cook as directed. Serve with your favorite salsa.
Recipe courtesy of the National Fisheries Institute
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
