Salmon cakes with mixed greens and lemon-dill yogurt delight your taste buds!
Delicious salmon cakes served with a fresh mixed greens salad and a zesty lemon-dill yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 lb fresh salmon, cooked and flaked
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- Mixed greens for serving
- 1/2 cup plain yogurt
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice (for yogurt sauce)
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, green onions, mayonnaise, beaten egg, Dijon mustard, lemon juice, salt, and pepper.
- Form the mixture into patties.
- Heat a skillet over medium heat and add a little oil.
- Cook the salmon cakes for about 4-5 minutes on each side, or until golden brown.
- In a separate bowl, mix the yogurt, dill, and lemon juice to create the sauce.
- Serve the salmon cakes on a bed of mixed greens with the lemon-dill yogurt sauce drizzled on top.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- These cakes can be made ahead of time and refrigerated before cooking.
- Adjust the seasoning according to your taste.
Nutrition
- Serving Size: 1 salmon cake with greens and sauce
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg