Salmon Cakes with Cucumber Radish Sauce

Serves 8

1lb - salmon fillet,cooked and flaked
2 - 6”pita rounds,torn in small pieces
1⁄4c - lite mayonnaise
1lg - egg,lightly beaten
1t - old bay seasoning
2T - chopped chives, divided
11⁄2t - grated lemon zest, divided
2T - olive oil
s&p to taste
3⁄4c - plain yogurt
1t - fresh lemon juice
1⁄4c - peeled, seeded, finely diced cucumber
1⁄4c - finely diced radish

  1. Mix salmon, pita,mayo,egg,old bay, 1 T chives, 1 t zest, s&p
  2. Form into eight 3” diameter cakes
  3. Heat oil in heavy nonstick skillet, medium-high heat
  4. Cook salmon cakes until golden, 3 minutes per side
  5. Mix yogurt, lemon juice, cucumber, radish, 1 T chives, 1⁄2t zest & s&p
  6. Serve cakes warm with sauce

Serve on bed of greens or steamed asparagus

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