Healthier Salmon Cakes With Lime Dill Sauce - cooking recipe

Ingredients

Salmon Cakes
1/2 cup plain fat-free yogurt
1/3 cup parmesan cheese, grated
1/4 cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon chives, minced
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
16 ounces canned salmon
1/2 cup panko breadcrumbs
nonstick cooking spray
Lime Dill Sauce
8 ounces plain fat-free yogurt
2 teaspoons lime juice
2 teaspoons lime zest
2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

Preparation

To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
Gently mix salmon and panko breadcrumbs into the yogurt mixture.
Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
Serve the cakes hot with the chilled lime dill sauce.