Salmon Cakes

This recipe is one that I created myself by merging what I liked about two different recipes. It's a great healthy weeknight dinner.

For the salmon cakes:

1 (14.75 oz) can pink salmon

3 Tbsp. reduced fat mayo

3 Tbsp. chopped dill

1/3 c. thinly sliced green onions

1 Tbsp. lemon juice

1/4 c. panko bread crumbs

salt

pepper

For the tartar sauce:

1/4 c. reduced fat mayo

1 Tbsp. sweet pickle relish (my favorite is Wickles)

2 tsp. chopped dill

1 tsp. grated lemon zest

1 tsp. fresh lemon juice

Hot pepper sauce (I used Sriracha)

1. To make the tartar sauce, combine all of the ingredients, adding the hot sauce to taste. Set aside.

2. Drain the salmon and add to a bowl with the rest of the ingredients. Mix with your hands and then form the mixture into 4 equal sized patties.

3. Coat a large non stick skillet with cooking spray. Add the salmon cakes and cook 3 minutes on each side, until browned and warmed through. Serve with the tartar sauce.

Serves 4.

Serving size=1 salmon cake and 1 Tbsp. of sauce

3 Points+ per serving