-SAUCE-
1/2 c Plain nonfat yogurt
1/3 c Seeded; chopped tomato
1/3 c Seeded; chopped cucumber
1 tb Finely chopped onion
1 tb Finely chopped fresh dill or
-1 teaspoon
Dried dill weed
-SALMON CAKES-
1 cn (14-3/4 oz) pink salmon;
-drained, skin and bones
-removed
3/4 c Quaker Oats (quick or old
-fashioned; uncooked)
1/3 c Skim milk
2 Egg whites; lightly beaten
2 tb Finely chopped onion
1 tb Finely chopped fresh dill or
-1 teaspoon dried dill weed
1/4 ts Salt; (optional)
1.Combine all ingredients for sauce in small bowl; mix well. Cover and
chill while making salmon cakes.
2.Combine all ingredients for salmon cakes in medium bowl; mix well. Let
stand 5 minutes. Shape into 5 oval patties about 1 inch thick.
3.Lightly spray non-stick skillet with non-stick cooking spray. Cook salmon
cakes over medium heat 3 to 4 minutes on each side or until golden brown
and heated through. Serve with sauce.
5 SERVINGS
NUTRITION INFORMATION: (1/5 of recipe) Calories 180, Calories From Fat 55,
Total Fat 6g, Saturated Fat 1g, Cholesterol 30mg, Sodium 400mg, Total
Carbohydrates 13g, Dietary Fiber 2g, Protein 19g.
Yields
1 Servings