Salmon Cakes

Salmon Cakes

2 servings of two salmon cakes each

(6 Points Plus per serving)

8 oz. fresh salmon, roughly chopped

1 celery stalk, roughly chopped

2 scallions, roughly chopped

~1 inch ginger root, peeled and roughly chopped

One-fourth cup fresh cilantro leaves, roughly chopped

Zest from one lime

2 tsp. Nature's Seasons by Morton, or similar seasoning blend

1 egg

1 heaping tsp. Wasabi Sauce (I use Atlantic brand) or other wasabi product

One-half cup Panko Lemon Pepper flavored Crispy Bread Crumbs

1 T extra virgin olive oil

Lime wedges

Add salmon to food processor and pulse to chop. Add the next 8 ingredients and pulse until combined. Don't over-pulse. You want to be able to see the different elements.

Remove blade and add Panko, stirring to thoroughly combine.

Divide mixture into four equal parts. They will be very moist, so remove from food processor with a large spoon and add directly to hot pan.

Place nonstick skillet over medium-high heat and add olive oil. When pan is hot, add salmon cakes. Cook for about 4 minutes per side without disturbing until ready to turn. Cakes should be nicely browned and firm before turning.

Serve with a wedge of lime.

OR

Salmon Cakes with Dill Tzaziki Sauce

2 small cans wild Atlantic salmon, skinless and boneless

3 small scallions, chopped

One-half small can water-chestnuts, drained and diced or chopped celery

One-fourth tsp. pepper

One-half tsp. salt

1 T dried dill

1 T dried parsley

1 tsp. lemon zest

1 T lemon juice

One-third cup mayonnaise

1 egg, beaten

One and one-half cups saltine cracker crumbs

1 T extra virgin olive oil

Tzaziki Sauce*

Drain salmon well. Gently mix salmon, scallions, and water-chestnuts. Add pepper, salt, dill and parsley. Combine lemon zest and juice, mayonnaise and egg. Fold egg mixture into salmon mixture. Finally, add cracker crumbs and stir together with a fork. Form into eight patties.

Add olive oil to nonstick skillet over medium heat. When olive oil is hot, add patties. Cook on each side for four to five minutes, until browned and cooked through.

Serve with Tzaziki Sauce.

*Tzaziki Sauce

1 cup low fat Greek yogurt, drained

2 tsp. lemon juice

1 tsp. extra virgin olive oil

1 garlic clove, minced (or 1 tsp. garlic powder)

1 T dried dill

Salt and pepper to taste

Dash cayenne

One-half cucumber, peeled and seeded, grated and drained (optional)

Mix all ingredients. Refrigerate until ready to use.