Crispy salmon cakes with creamy cucumber salad
Indulge in the delectable flavors of golden-brown crispy salmon cakes paired with a luscious creamy cucumber salad. A harmonious blend of textures and tastes awaits in this delightful culinary creation.
Ingredients:
- 1 large egg, lightly beaten
- ¼ cup whole-wheat breadcrumbs
- 2 tablespoons mayonnaise
- ½ teaspoon Old Bay seasoning
- ⅛ teaspoon ground pepper
- 2 (140g) 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
Instructions:
- Combine beaten egg, breadcrumbs, mayonnaise, Old Bay seasoning, and pepper in a spacious bowl. Carefully blend in the salmon. Form the mixture into 8 patties, each about ¼-inch thick.
- Heat a small amount of oil in a sizeable nonstick skillet over medium heat. Place the patties in the skillet and cook until the bottom turns golden brown, which should take around 6 minutes. Turn the patties over and continue cooking until both sides are browned and the patties are thoroughly heated, for approximately 6 more minutes.
- While the patties are cooking, mix together yogurt, mustard, vinegar (or lemon juice), fresh dill, and salt in a medium-sized bowl. Add the cucumber and onion, tossing them together until well combined.
- Serve the salmon patties alongside the cucumber salad, dividing them evenly among 4 plates.
Summary:
- Calories: 977 kcal
- Fat: 56 g
- Protein: 83 g
- Carbs: 37 g
- Potassium: 1593 mg
- Magnesium: 158 mg