This light and flavorful meal comes together easily thanks to canned salmon.
SERVINGS: 3
SERVING SIZE: 2 salmon cakes, 4 lettuce leaves and 2 teaspoons sauce (150 grams)
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
Instructions
- 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 PER SERVING: 295 calories, 15g total fat, 3g saturated fat, 125mg cholesterol, 686mg sodium, 7g carbohydrate, 1g fiber, 1g sugar, 33g protein, 519mg potassium, NA phosphorus
Karman Meyer is an RDN based in Nashville. Teaching people easy ways to implement healthy changes into their lifestyle is her passion! Karman blogs at The Nutrition Adventure and is an experienced recipe developer, nutrition writer and public speaker. Follow her on Instagram & Facebook!