Salmon Cakes with Fresh Dill Sauce

Paired with a fresh dill sauce, these salmon cakes are a great way to get your omega-3 fatty acids, which are vital to your health. You can serve these salmon cakes alone or with a side salad.

Ingredients

Serves 8

1 pound skinless wild-caught salmon fillet

3 scallions, chopped, green part only, divided

2 tablespoons lemon juice, divided

2 tablespoons Dijon mustard

1 teaspoon salt, divided

1⁄4 teaspoon freshly ground black pepper

1⁄4 cup gluten-free panko bread crumbs

1 tablespoon coconut oil

2 tablespoons fresh dill

7 ounces lactose-free sour cream

1. In a food processor, pulse salmon, 2 scallions, 1 tablespoon lemon juice, mustard, 1⁄2 teaspoon salt, and pepper until coarsely chopped.
2. Mix in the bread crumbs and form into 8 patties.
3. Heat oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side.
4. Dill sauce: In your food processor combine dill, sour cream, 1 tablespoon lemon juice, and 1⁄2 teaspoon salt. Pulse until blended. Dollop onto salmon cakes. Sprinkle on remaining scallions.

Per Serving

Calories: 160

Fat: 11g

Protein: 12g

Sodium: 409mg

Fiber: 0g

Carbohydrates: 4g

Sugar: 1g