Salmon Cakes with Lemon Dill Yogurt Sauce

• porções: 4 servings
• tempo ativo: 15 minutes
• tempo total: 30 minutes

Ingredientes

1 lb. salmon

salt & pepper

1/2 teaspoon smoked paprika

1 tablespoon avocado oil

1/2 red pepper, diced

1 shallot, diced

1 garlic clove, minced

1/2 cup gluten-free panko

1/3 cup mayonnaise

1 ½ tablespoon dijon mustard

1/4 cup fresh parsley, chopped

1 tablespoon lemon juice

1/2 teaspoon garlic powder

2 tablespoons unsalted butter

5.3 oz. plain greek yogurt

1 – 1.5 tablespoons of fresh lemon juice

1 garlic clove, minced

1 ½ tablespoons fresh dill, chopped

1 tablespoon chives, chopped

1/8 teaspoon red pepper flakes

salt & pepper to taste

Instruções

Season salmon with salt, pepper and smoked paprika. Bake salmon for 10 minutes in oven at 400°F. Remove from oven and break apart with fork. Place salmon in a bowl.

Heat a skillet to medium high heat. Add avocado oil, shallots and garlic. Saute for 1-2 minutes. Add in red pepper and saute another minute.

To the bowl with salmon, add saute veggies, panko, hellmann’s real mayonnaise, mustard, parsley, lemon juice, garlic powder and salt to taste. Mix everything together until it is well combined. Form into 8-10 small patties (about 1/3 cup).

Heat a large skillet to medium high heat. Add 1 tablespoon of butter and half of the salmon cakes. Sear for 1-2 minutes per side. Repeat with remaining butter & salmon cakes.

Make Lemon Dill Yogurt Sauce: to a small bowl add yogurt, lemon juice, garlic, fresh dill, chives, red pepper flakes, salt and pepper to taste. Using a spoon, mix everything together.

Serve salmon cakes on a spring mix bed, top with yogurt sauce, garnish with lemon wedges and more fresh herbs.

Nutrição

• Tamanho da Porção: 2 patties
• Calorias: 445
• Gordura Total: 29 g
• Gordura Saturada: 7 g
• Colesterol: 64 mg
• Sódio: 475 mg
• Carboidrato Total: 23 g
• Fibra Dietética: 4 g
• Açúcares Totais: 10 g
• Proteína: 22 g