crispy-salmon-cakes-with-creamy-cucumber-salad

In this easy dinner recipe, convenient canned salmon is transformed into satisfying pan-seared salmon patties that are flavored with Old Bay seasoning. To round out the meal, these tasty patties get served alongside a refreshing creamy cucumber and red onion salad.

Ingredient

1 large egg, lightly beaten
¼ cup whole-wheat breadcrumbs
2 tablespoons mayonnaise
½ teaspoon Old Bay seasoning
⅛ teaspoon ground pepper
2 (5 ounce) cans boneless, skinless salmon, drained and flaked
2 teaspoons olive oil
¼ cup low-fat plain Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon distilled white vinegar or lemon juice
¾ teaspoon dried dill
¼ teaspoon salt
1 large cucumber, thinly sliced
¼ cup thinly sliced red onion

Direction

Stir together egg, breadcrumbs, mayonnaise, Old Bay and pepper in a large bowl. Gently mix in salmon. Shape into 8 ¼-inch-thick patties.
Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more.
Meanwhile, whisk yogurt, mustard, vinegar (or lemon juice), dill and salt in a medium bowl. Add cucumber and onion and toss to combine.
Divide the salmon cakes and the cucumber salad among 4 plates.