Lemon-Pepper Salmon Cakes - cooking recipe

Ingredients

3/4 lb cooked salmon, from fresh (see Jubes' Simple and Healthy Poached Salmon)
3 tablespoons canola oil, divided
1/3 cup red bell pepper, finely chopped
2 green onions, sliced (green part)
1 1/2 - 2 teaspoons lemon-pepper seasoning
salt
3 -4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 whole egg, lightly beaten
1 cup panko breadcrumbs, divided (plain or seasoned)
mixed salad green (optional)
Optional Tzatziki Sauce
1 cup plain Greek yogurt
1/3 cup sour cream
3/4 cup peeled seeded and chopped cucumber
lemon juice (to taste)
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic

Preparation

Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.
Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired.
To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.