Ingredients
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3 teaspoons extra virgin olive oil, divided
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1 small sweet onion, finely chopped
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1 stalk celery, finely diced
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2 tablespoons chopped fresh parsley
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15 ounces canned salmon, drained or 1 1/2 cups cooked salmon
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1 1/2 teaspoons Dijon mustard
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1/2 teaspoon honey
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1 lemon, cut into wedges
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1/4 cup mayonnaise
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1/4 cup plain yogurt
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2 scallions, finely chopped
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1 tablespoon lemon juice
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1 large egg, lightly beaten
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1/2 teaspoon fresh ground pepper
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1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
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1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
Instructions
- To make sauce:
- Combine ingredients in a small bowl and mix well. Set aside.
- To make salmon cakes:
- Preheat oven to 450°F Coat a baking sheet with cooking spray.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
- Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
- Enjoy!