This light and flavorful meal comes together easily thanks to canned salmon.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
¼ cup plain nonfat Greek yogurt
2 tablespoons mayonnaise
1 tablespoon (4 milliliters) fresh lemon juice
1 teaspoon lemon zest
½ teaspoon smoked paprika
1 tablespoon fresh dill, chopped
¾ teaspoon garlic powder, divided
¼ teaspoon salt
2 cups canned wild Alaska salmon, bones and skin removed
1 medium egg
¼ cup panko breadcrumbs
¼ teaspoon ground mustard seed
⅛ teaspoon ground cayenne pepper
½ tablespoon (3 milliliters) olive oil
12 butter lettuce leaves or sweet gem lettuce
Directions
Before you begin: Wash your hands.
- Combine yogurt, mayonnaise, lemon juice, lemon zest, paprika, dill, ¼ teaspoon garlic powder and salt in a small bowl. Mix together and set aside. In a medium bowl, combine salmon, egg, breadcrumbs, ½ teaspoon garlic powder, mustard seed, cayenne pepper and mix well.
- Evenly divide the salmon mixture and form 6 salmon cakes, placing them on a plate. Heat olive oil in a large skillet over medium heat. Once oil is hot, add salmon cakes and cook for 5 minutes. Flip salmon cakes over and cook for an additional 4 minutes or until they reach a minimum internal temperature of 160°F (71°C).
- Wash lettuce leaves and pat dry with paper towel. To serve, stack two lettuce leaves and top with one salmon cake. Add 1 teaspoon lemon-yogurt sauce on top of each salmon cake.
Nutrition Information
Serves 3
Serving Size: 2 salmon cakes, 4 lettuce leaves and 2 teaspoons sauce (150 grams)
Calories:295; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 125mg; Sodium: 686mg; Carbohydrate: 7g; Fiber: 1g; Sugar: 1g; Protein: 33g; Potassium: 519mg; Phosphorus: N/A.
