Crispy Salmon Cakes with Creamy Cucumber Salad

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Crispy Salmon Cakes with Creamy Cucumber Salad

Ingredients

1 large egg, lightly beaten

¼ cup whole-wheat breadcrumbs

2 tablespoons mayonnaise

½ teaspoon Old Bay seasoning

⅛ teaspoon ground pepper

2 (5 ounce) cans boneless, skinless salmon, drained and flaked

2 teaspoons olive oil

¼ cup low-fat plain Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon distilled white vinegar or lemon juice

¾ teaspoon dried dill

¼ teaspoon salt

1 large cucumber, thinly sliced

¼ cup thinly sliced red onion

Directions

Stir together egg, breadcrumbs, mayonnaise, Old Bay and pepper in a large bowl. Gently mix in salmon. Shape into 8 ¼-inch-thick patties.

Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more.

Meanwhile, whisk yogurt, mustard, vinegar (or lemon juice), dill and salt in a medium bowl. Add cucumber and onion and toss to combine.

Divide the salmon cakes and the cucumber salad among 4 plates. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG