Dive into soft, delicately seasoned salmon cakes for a healthy seafood appetizer with restaurant quality. A yogurt-dill sauce adds a delicious sharpness that will keep you coming back for more.
Recipe yields 4 servings
Preheat oven to 450°. Lightly coat a baking sheet with nonstick cooking spray.
In a large skillet, heat oil over medium heat. Add onion and celery and cook until softened, about 3 minutes. Add parsley and remove from heat.
In a large bowl, add beans and mash until smooth. Add salmon, eggs, mustard and lemon zest and combine well with beans. Add onion mixture and black pepper to taste. Shape into 8 patties, about 2 1/2 inches wide, and arrange on baking sheet.
Bake patties for 20 to 30 minutes, or until firm and browned. Meanwhile, in a small bowl, combine dill sauce ingredients.
Serve patties on top of lettuce leaves or lemon slices.
In a small bowl add all of the ingredients for the dill sauce. Mix well.
Top salmon cakes with dill sauce. Add a small piece of chopped dill on top of the sauce as a garnish.