2cansoz. traditional pack Alaska salmon skinless, boneless salmon, drained and chunked
1egg
1/4cupsmall-curd nonfat cottage cheese
1Tablespoonchopped fresh dill
1heaping tablespoon Jammin' Salmon
1/4cupsliced green onions
3Tablespoonsplain Panko
Olive oil and a little Vegetable oil
Yogurt Dill Sauce
Prep Time: 5 minutes Makes about 3/4 cup
1/2cupnonfat yogurt or sour cream
1-1/2teaspoonsfinely minced fresh garlic
Pepper
1Tablespoonchopped fresh dill
1/4cupgratedand squeezed dry, cucumber
Mix yogurt and garlicand 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.