Servings = 4 (2 salmon cakes each)
2 12-oz salmon fillets
2/3 c dry breadcrumbs
1/4 c chopped green onions
2 T chopped fresh dill (or 1 1/2 t dried dill)
2 large egg
1/4 t black pepper
2 T olive oil
1/2 c plain low-fat green yogurt
1/2 c peeled, seeded grated cucumber
1 t grated lemon rind
1/4 t salt
Preheat oven to 350 F. Place salmon on a greased cookie sheet. Cook 25-30 min or until it flakes with a fork. Remove skin and any bones; flake with fork into a medium bowl. Add breadcrumbs, green onions, dill, egg and pepper. Form into 8, 1/2 inch thick patties and set on aside. Heat olive oil in large skillet over medium-high heat. Add 4 patties to the skillet. Cook 4 minutes, flip and cook 4 minutes. Place on a plate and keep warm. Cook the remaining salmon patties.
While the patties are cooking, in a small bowl combine yogurt, cucumber, lemon rind and salt. Mix well. Serve sauce with salmon patties.
Notes: Good side dishes include cucumber and cherry tomato salad or asparagus or trimmed green beans.
From Weight Watchers Five Ingredient Recipes magazine, PointsPlus = 4 per serving