crispy salmon cakes with creamy cucumber salad
Crispy Salmon Cakes with Creamy Cucumber Salad
In this easy dinner recipe, convenient canned salmon is transformed into satisfying pan-seared salmon patties that are flavored with Old Bay seasoning. To round out the meal, these tasty patties get served alongside a refreshing creamy cucumber and red onion 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.
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