Salmon Cakes with Lemon Dill Yogurt Sauce
Ingredients
The salmon cakes
-
1
lb
salmon
-
to taste
salt
-
to taste
pepper
-
½
teaspoon
smoked paprika
-
1
tablespoon
avocado oil
-
½
cup
gluten-free panko
-
1/3
cup
mayonnaise
-
1.5
tablespoons
Dijon mustard
-
¼
cup
fresh parsley, chopped
-
1
tablespoon
lemon juice
-
½
teaspoon
garlic powder
-
2
tablespoons
unsalted butter
-
½
red pepper
diced
-
1
shallot
diced
-
1
clove
garlic, minced
The lemon dill yogurt sauce
-
5.3
oz
plain greek yogurt
-
1 – 1.5
tablespoons
fresh lemon juice
-
1
clove
garlic, minced
-
1.5
tablespoons
fresh dill, chopped
-
1
tablespoon
chives, chopped
-
⅛
teaspoon
red pepper flakes
-
to taste
salt
-
to taste
pepper
Optional garnishes
-
to taste
spring mix
-
to taste
lemon wedges
Instructions
- Season the salmon with salt, pepper, and smoked paprika, then bake at 400°F for 10 minutes.
- Remove the salmon from the oven and shred it into a bowl.
- Heat avocado oil in a skillet over medium-high heat, add shallots and garlic, and sauté for 1-2 minutes. Then add red pepper and sauté for another minute.
- Combine the shredded salmon, sautéed vegetables, panko, mayonnaise, mustard, parsley, lemon juice, garlic powder, and salt in a bowl and mix well.
- Form the mixture into 8-10 small patties, about 1/3 cup each.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat and cook half of the patties for 1-2 minutes on each side. Repeat with the remaining butter and patties.
- For the sauce, mix yogurt, lemon juice, minced garlic, dill, chives, red pepper flakes, salt, and pepper in a bowl until well combined.
- Serve the salmon cakes on a bed of spring mix, topped with the yogurt sauce, and garnish with lemon wedges and fresh herbs.
Nutrition Facts (estimated)
Servings
4-5
Calories
445
Total fat
29g
Total carbohydrates
23g
Total protein
22g
Sodium
475mg
Cholesterol
64mg
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