salmon cakes with tartar sauce

Total Time: 30m
Servings: 4
Serving Size: 1 cake
Level: medium
Calories: 400

Holiday Main Dishes Side Dishes Diabetes Friendly

Ingredients

For the Salmon Cakes
14 oz wild salmon, skin off
1 cup red bell pepper, small diced
¾ cup celery, small diced
¼ cup scallion whites, small diced
olive oil

4 Tbsp panko bread crumbs
2 Tbsp siggi’s 4% plain skyr
salt
pepper

For the tartar sauce
¼ cup mayonnaise
¼ cup siggi’s 4% plain skyr
1 Tbsp capers, minced
1 Tbsp shallots, minced
1 Tbsp celery minced
1 Tbsp dill pickles, minced
1 Tbsp lemon juice
Salt
Pepper

Nutrition Facts per serving

Calories 400, Protein 22g, Total Fat 31g, Saturated Fat 4.5g, Cholesterol 60mg, Sodium 910mg, Total Carbohydrates 10g, Sugars 3g

Preparation

In a medium saute pan, add about 2 tablespoons of olive oil over medium heat. Add the bell pepper, celery and scallion, season with salt and pepper, and cook over medium heat until the vegetables are soft. Allow the vegetables to cool to room temperature.

While the vegetables are cooking, dice the salmon into very small pieces.

Once the vegetables are cool, in a medium mixing bowl combine the salmon, vegetables, bread crumbs and yogurt. Mix gently with a spatula and season with salt and pepper. Cover the bowl with plastic wrap, place in the refrigerator, and allow to chill for about 20 minutes for the mixture to firm up.

Meanwhile, in a small bowl combine the mayo, yogurt, capers, shallots, celery, pickles and lemon juice. Mix together and season with salt. Set aside.

Once the salmon mixture is chilled, divide it into 4 equal parts and gently shape into patties about 1″ tall and 4″ across.

Pre-heat a large saute pan on medium high heat and add about 2T of olive oil. Once the oil is almost smoking, place the salmon cakes in the pan. Cook for about 2 minutes per side. Serve with tartar sauce.