This light and flavorful meal comes together easily thanks to canned salmon.
SERVING SIZE: 2 salmon cakes, 4 lettuce leaves and 2 teaspoons sauce (150 grams)
PREP TIME: 15 minutes
COOKING TIME: 10 minutes
- 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
- 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