Recipe: Fresh salmon cakes

Serves 4.

Note: The bold flavors and acidity of the yogurt sauce help balance out the richness of these crispy, moist fish cakes. If your family members aren't fish eaters, this dish may change their opinion. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From Meredith Deeds.

Sauce:

• 1/2 c. low-fat plain Greek yogurt

• 1 1/2 tbsp. capers, rinsed, drained and chopped

•1 tbsp. Dijon mustard

• 1 tbsp. lemon juice

• 1 lb. salmon, cut into 2-in. cubes

• 1 egg

• 1/4 c. panko breadcrumbs, plus additional for breading (see Note)

• 1/3 c. red bell pepper, finely diced

• 1/3 c. yellow bell pepper, finely diced

• Grated zest of 1 lemon

• 2 tsp. garlic, finely minced

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/4 tsp. hot sauce

Directions

To make the sauce: In a bowl, whisk together the yogurt, capers, mustard and 1 tablespoon lemon juice. Set aside.

To make the salmon cakes: Grind the salmon in a food grinder or pulse in the bowl of a food processor in 2 batches (pulsing about 8 to 10 times) until it's finely chopped. You can also chop by hand using a sharp knife.

In a medium-sized bowl combine the salmon, egg, breadcrumbs, bell peppers, 1 tablespoon lemon juice, lemon zest, garlic, salt, pepper and hot sauce. Stir to combine thoroughly. Shape the salmon into 8 cakes, no more than 1-inch thick.

Pour some breadcrumbs on a plate. Gently press the cakes into the crumbs so that they adhere. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Cook the cakes in the hot oil for about 4 minutes on one side or until crispy and brown. Turn the burgers and cook for another 3 to 4 minutes or until just cooked through. Do not overcook. Serve the cakes with the sauce.

Calories314Fat16 gSodium570 mg

Carbohydrates11 gSaturated fat4 gCalcium67 mg

Protein31 gCholesterol113 mgDietary fiber1 g