Simple, yet flavorful, these salmon cakes are a must try!

Makes 4 Patties  •  Serving size: 1 Patty = 3 oz. Protein and ½ Starch

Makes 1 cup Dressing  •  Serving size: 2 tsp. = 1 Fat

INGREDIENTS

  • 15 oz. can wild salmon, drained or 1½ cups cooked salmon
  • 3 tsp. avocado oil, divided
  • 1 small red onion, finely chopped
  • 2 stalks celery, finely diced
  • 1 Tbsp. capers, chopped
  • 2 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh dill, chopped
  • 1½ tsp. Old Bay seasoning
  • ½ tsp. lemon pepper
  • 1½ tsp. Dijon mustard
  • 1 large egg, lightly beaten
  • 3 Tbsp. plain, fat free Greek yogurt
  • 1½ cups whole wheat bread crumbs

Aioli Dressing: 

  • 1 cup veganese mayo
  • 1 clove garlic minced
  • 2 ½ Tbsp lemon juice

DIRECTIONS

1.  Aioli Dressing: MIx mayo, garlic and lemon in a covered bowl and refrigerate for at least 30 minutes before serving.

2.  Heat 1½ tsp. oil in a skillet over medium, add onion and celery, cooking until soft about 3 minutes. Stir in parsley, dill and capers. Remove from heat.

3.  Place salmon in a medium bowl, flake apart with a fork. Add egg, Dijon mustard, yogurt and spices. Mix well. Add the onion mixture and fold in the breadcrumbs.

4.  When ready to cook, preheat oven to 450 degrees. Lightly coat a baking sheet with 1½ tsp. avocado oil. Shape the salmon mixture into 4 patties, about 4 inch diameters and place onto prepared pan. Bake about 10 minutes, flip each patty over with a wide spatula and bake another 10 minutes, or until golden brown.

 

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