Alaska Salmon Cakes with Yogurt Dill Sauce
Prep Time: 15 minutes
In a medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions, and mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into 4 patties, 1/2- to 3/4-inch thick and 3 inches in diameter.
Heat a nonstick skillet over medium-high heat and brush skillet with oil. Fry the salmon cakes for about 2-1/2 to 3 minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside.
Serve with Yogurt Dill Sauce.
Tips: For a crunchy coating, lightly dust salmon cakes with fine cornmeal before frying. For an appetizer form cakes into 12 small portions and dollop with a little sauce.
Yogurt Dill Sauce
Prep Time: 5 minutes
Makes about: 3/4 cup
Nutrients per serving: 217 calories, 8g total fat, 2g saturated fat, 34% calories from fat, 112mg cholesterol, 27g protein, 8g carbohydrate, .5g fiber, 897mg sodium, 320mg calcium and 1.8g omega-3 fatty acids.