Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce

Ingredients:

For salmon cakes:
1/2 cup plain fat free yogurt
1/3 cup grated Parmesan cheese
1/4 cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound canned salmon
1/2 cup panko breadcrumbs
nonstick cooking spray

For coleslaw:
1 container (8 ounces) plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
1/4 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red pepper sauce
1 bag (16 ounces) coleslaw mix

For lime dill yogurt sauce:
1 container (8 ounces) plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon white pepper

Instructions:

For coleslaw:
In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.

For lime dill yogurt sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

For salmon cakes:
Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.

Divide mixture into 8 equal portions and shape into 2-inch cakes. (Salmon cakes may be refrigerated up to 4 hours before cooking). Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.

Makes 8 servings. Prep Time: 20 min. Cook Time: 8 min.
Recipe courtesy of Southeast United Dairy Industry Association