Salmon Cakes With Lime Sauce - cooking recipe

Ingredients

Sauce
1 lime (juice of)
1/2 cup mayonnaise (may use fat free to reduce calories)
1/4 cup sour cream (may use fat free to reduce calories)
Salmon Cakes
2 (6 ounce) cans boneless skinless pink salmon, packed in water, drained and flaked
1/4 cup red bell pepper (finely chopped)
1/4 thinly sliced green green onions with top
1 tablespoon cilantro (fresh and chopped)
3/4 cup breadcrumbs (unseasoned and divided)
1/3 cup mayonnaise (may use fat free to reduce calories)
1 egg (may use just white part to reduce calories)

Preparation

For the sauce:
Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
For salmon cakes:
Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.