1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet
over medium-high heat. Add onion and celery; cook, stirring, until
softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork;
remove any bones and skin. Add egg and mustard; mix well. Add the onion
mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8
patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over
medium heat. Add 4 patties and cook until the undersides are golden, 2
to 3 minutes. Using a wide spatula, turn them over onto the prepared
baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated
through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve
salmon cakes with sauce and lemon wedges.
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Tip: To make fresh breadcrumbs: Trim
crusts from firm sandwich bread. Tear the bread into pieces and process
in a food processor until coarse crumbs form. One slice makes about 1/3
10 g fat
( 1 g sat , 3 g mono
129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium. Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv). Carbohydrate Servings: 1 Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat