Fast easy salmon. we use
Jammin
Ingredients
- Salmon Cakes
- 2 cans oz. traditional pack Alaska salmon skinless, boneless salmon, drained and chunked
- 1 egg
- 1/4 cup small-curd nonfat cottage cheese
- 1 Tablespoon chopped fresh dill
- 1 heaping tablespoon Jammin' Salmon
- 1/4 cup sliced green onions
- 3 Tablespoons plain Panko
- Olive oil and a little Vegetable oil
- Yogurt Dill Sauce
- Prep Time: 5 minutes Makes about 3/4 cup
- 1/2 cup nonfat yogurt or sour cream
- 1-1/2 teaspoons finely minced fresh garlic
- Pepper
- 1 Tablespoon chopped fresh dill
- 1/4 cup grated and squeezed dry, cucumber
- Mix yogurt and garlic and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Instructions
- In a medium bowl, whisk egg lightly. Add cottage cheese, dill, Jammin Salmon and green onions, and mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2- to 3/4-inch thick and 3 inches in diameter.
- Heat a skillet over medium-high heat and add 3 tablespoons of the oil skillet. Fry the salmon cakes for about 2-1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with Yogurt Dill Sauce.
- Cook’s tips: For a crunchy coating, lightly dust salmon cakes with fine cornmeal before frying.