Ingredients
- 4 4 oz salmon steaks, no skin or 16 oz canned salmon
- 2 egg whites
- 1/4 cup sour cream, fat free
- 2 tsp dill weed
- 2 tsp salt
- 1/2 cup minced onion
- 1/4 cup chopped chives
- 1 1/2 tbsp lime juice
- 1/2 cup whole wheat panko
- 4 cups mixed greens
Directions
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Fill large saucepan 1/2 way with water and dash of salt. Bring to a boil, reduce heat to a gentle simmer then add fresh salmon. Make sure it is covered with water. Cook uncovered for 5-10 min until it flakes easily. Never let water boil.
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Remove salmon and let cool 10 min.
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Preheat 375 oven. Combine cooked or canned salmon with egg, sour cream, 1 tsp dill, 1 tsp salt, onion, chives, and lime juice. Form 4 patties
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Combine bread crumbs and remaining dill and salt in a separate bowl. Cover both sides of patties with bread crumbs. Place cakes on baking sheet and coat with cooking spray, both sides. Bake 20-25 min or until golden brown.
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Place on bed of mixed greens and serve with cucumber dill sauce