Salmon Cakes with Yogurt Dill Sauce

While oatmeal is a wonderful way to add fiber, grains and nutrients to your diet, most folks think of it only as a breakfast food. It’s time to take oatmeal beyond the first meal of the day!

Oatmeal is a whole grain because it contains all of the parts of the oat grain, including the bran, endosperm and germ. Interestingly, “regular oatmeal”””the kind most of us have eaten our entire lives””isn’t the grain in its original form.

Adding oatmeal to these delicious salmon cakes boosts the nutrient content and adds a delicious texture. The yogurt dill sauce complements the flavor and is the perfect topping when the salmon cakes are served on a bun.

Salmon Cakes With Dill Yogurt Sauce

Shop for organic dill weed–you’ll need this for the yogurt and the cakes!

Serves 6

Yogurt Dill Sauce

1/2  cup plain, nonfat yogurt
1/3  cup seeded, chopped tomato
1/3  cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon Italian seasoning
1  tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1/2  teaspoon sea salt
1 teaspoon freshly ground black pepper

 

 

Salmon Cakes

2  cans (7.5 ounces) pink salmon, drained, skin and bones removed
3/4  cup oatmeal, quick-cooking or rolled, uncooked
1/3  cup plain unsweetened almond milk
1/3  cup liquid egg substitute with yolk or 1 egg, lightly beaten
2  tablespoons finely chopped onion
2 tablespoons minced garlic
1  tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1 tablespoon Italian seasoning
1  teaspoon sea salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper

Instructions
In small bowl, combine all Yogurt Dill Sauce ingredients; mix well. Cover and chill while making salmon cakes.

In a medium bowl, combine all ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties.

Lightly spray large nonstick skillet with 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.

 

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”  

The Kitchen Diva

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”

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About The Kitchen Diva

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”

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3 comments on «Salmon Cakes with Yogurt Dill Sauce»

  1. Angela says:

    If you want a vegetarian dish, substitute the salmon for firm tofu, drain and crumble it, and continue with the recipe. You could also use 1/2 package of Orgran Gluten Free Falafel Mix and follow the recipe as directed. A soy yogurt is a delicious alternative for the yogurt called for in the recipe. Enjoy!

  2. cavs says:

    I cannot thank you enough for the article post.Much thanks again.

  3. jordan says:

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