Salmon Cakes with Creamy Ginger-Sesame Sauce
Nonfat yogurt makes a light, flavorful sauce to serve with the salmon in this dinner recipe.
Ingredients
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6 slices whole wheat sandwich bread
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2 15-ounce cans salmon, drained, skin and bones removed
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2 eggs, lightly beaten
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5 scallions, divided
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1/2 cup canned water chestnuts, finely chopped
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1/4 cup cilantro, finely chopped
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1/2 teaspoon freshly ground black pepper
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3 teaspoons olive oil, divided
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Creamy Ginger-Sesame Sauce
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1/2 cup nonfat plain yogurt or 6 tablespoons nonfat Greek-style yogurt
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2 tablespoon mayonnaise
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1 1/2 tablespoon freshly grated ginger
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1 teaspoon toasted sesame oil
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1 teaspoon low-sodium soy sauce
Directions
1.
Remove crusts from bread, break into pieces, and process in a food processor until they become fine crumbs.
2.
In a large bowl, flake apart salmon with a fork. Add eggs and mix well. Finely chop 4 scallions and add to the bowl, followed by water chestnuts, cilantro, pepper, and bread crumbs. Mix well.
3.
Shape the mixture into 12 patties. In a large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the patties in batches and cook for 5 minutes on each side.
4.
Chop remaining scallion. Serve salmon cakes with sauce and garnish with scallion.
5.
Creamy Ginger-Sesame Sauce If using regular yogurt, place it in a strainer lined with a paper towel. Put the strainer over a bowl and place it in the refrigerator for 30 minutes to let the yogurt drain and thicken.
6.
In a small bowl, combine the thickened or Greek-style yogurt with mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Nutrition information
Calories 372, Total Fat 19 g, Saturated Fat 3 g, Carbohydrate 23 g, Fiber 3 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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