• 1 1/2 lbs fresh salmon
  • 2 egg whites
  • 1/3 cup fresh chopped dill
  • 3/4 cup whole wheat panko
  • 2 tbls dijon mustard
  • 1/4 cup diced red pepper
  • 3 tbls non-fat plain greek yogurt
  • 1 tbls capers, drained
  • juice of half a fresh lemon
  • zest of 1 lemon
  • Sauce:
  • 1/2 cup non-fat plain greek yogurt
  • juice of half a fresh lemon
  • zest of whole lemon
  • 1 1/2 tbs capers

This is another recipe compliments of Chloe’.  I love when she takes full fat recipes and puts her spin on them to create an amazing healthy dish.  That’s pretty much how she creates all her recipes, it’s very cool.

Before this, I have to say I hadn’t had a salmon cake, they’ve never really appealed to me.  But, these were amazing!  So good that I had them for dinner the first night and lunch the next two days.  I was kinda disappointed when they were all gone.  At least we have a new recipe to add to our repertoire.

Cooking Directions:

First, season salmon with sea salt, black pepper and extra virgin olive oil.  Grill until thoroughly cooked.  We used a grill pan to keep everything in the kitchen, but feel free to use your outdoor grill.  Let cool.  As you can see, we were multi tasking in the kitchen.  Klo was making her salmon cakes while I was making clam chowder :)

While salmon cooks, prep all your veggies and lemons.  When salmon cools, crumble with a fork.  Combine all the ingredients for salmon cakes in a bowl.  No need to season with s&p  as salmon has already been seasoned. Form patties, you’ll get anywhere from 6 – 8 depending on the size.  Return patties to grill pan or sauté pan, cook on each side about 3 minutes until golden brown.  You may need to spray your pan with EVOO to keep patties from sticking.

As patties cook, prepare your sauce by combining all sauce ingredients in a small bowl.

When patties are finished, top with 2 tbls sauce.