• 1 (14-3/4 oz.) can red salmon, drained
• 6 tbsp. mayonnaise
• 1 celery stalk, finely chopped
• 3 tbsp. onion, minced
• dill (to taste)
• 3 tbsp. bread crumbs + 1/4 cup
• 2 tsp. canola oil (I do not use – the nonstick skillet cooks great without the extra fat)

Mash the salmon and the bones with a fork in a bowl; pick off the dark, fatty parts first.  Add the mayonnaise, celery, 3 tbsp. bread crumbs, onion and dill.  Shape into 4 patties, cover and refrigerate for at least 1 hour.

Place the remaining 1/4 cup bread crumbs on a sheet of wax paper.  Cover both patties with the bread crumbs.  Heat the oil (if you are using) in a nonstick skillet; then add the salmon patties.   Cook until crisp and golden, about 5 minutes per side.

Serve with Tartar Sauces, Herb Buttered Peas and Refrigerator Dinner Rolls.  Oh, and a nice bottle of Pinot Grigio!

Recipe by cookingwithauntjuju.com 

• 1  (14-1/2 oz.) can red salmon, drained, skin and larger bones discarded (I always mash the salmon with a fork to break down the bones)
• 1/2 cup plain dried bread crumbs
• 2 scallions, sliced
• 1/4  cup plain fat-free Greek yogurt
• 1 large egg, lightly beaten
• 2 tbsp. fresh parsley, minced
• 1 tsp. lemon zest, minced
• 1/4 tsp. black pepper
• 2 tsp. olive oil (I used a nonstick spray)

Combine the above ingredients and mix with a fork.  Form into 4 cakes.  Heat a nonstick skillet and swirl in the oil (or you can spray the skillet with a nonstick spray and save points).  Cook the cakes until browned and heated through a few minutes per side.

Sauce:

• 3 tbsp. plain fat-free Greek yogurt
• 1 (5 oz.) jar roasted red bell peppers
• 2 tsp. fresh lemon juice (start with 1 tsp.)
• salt and pepper to taste

Combine all of the ingredients in a blender and puree.  Serve with the salmon cakes.

Weight Watchers PointsPlus value of 6; 1 cake with 2 tbsp. sauce

Recipe by cookingwithauntjuju.com