Recipe - Salmon Cakes with Yogurt Aioli


A complete meal featuring heart-healthy Salmon Cakes. Serve with baked sweet potato wedges and apple coleslaw

Serves 4

The secret to holding the cakes together is to refrigerate the salmon mixture before cooking, so the bread crumbs absorb moisture from the other ingredients.

  • 1 pound cooked salmon or 1 4¾-ounce can salmon
  • 2 green onions, finely chopped, including green parts
  • 2 egg whites
  • ½ cup canned corn, drained
  • ½ red pepper, finely diced
  • 1 teaspoon prepared mustard
  • 1 teaspoon cayenne pepper
  • ¼ cup plus
  • 1 tablespoon whole wheat bread crumbs
  • 1 tablespoon canola oil
  1. Flake salmon and mix with next six ingredients. Add ¼ cup of the bread crumbs and mix well. Refrigerate mixture for at least 15 minutes.
  2. Form into 4 cakes. Dust each side with remaining bread crumbs.
  3. Put oil in pan and bring to medium heat. Add the cakes and cook until outside turns brown, approximately 3 minutes. Turn over and fry another 2 minutes until bottom is brown.
  4. Serve and top with yogurt aioli.

Per serving: 215 calories, 27 gm protein, 16 gm carbohydrate, 5 gm fat, 1 gm sat fat, 1 gm mono fat, 59 mg cholesterol, 2 gm fiber, 217 gm sodium


Yogurt Aioli

  • ¼ cup plain, nonfat yogurt
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder

Whisk together ingredients.
Cover and refrigerate.

Per serving: 12 calories, 1 gm protein, 2 gm carbohydrate, 0 gm fat, 0 gm sat fat, 0 gm mono fat, 0 mg cholesterol, 0 gm fiber, 44 gm sodium


Baked Sweet Potato Wedges

  • 1 large sweet potato, peeled (approximately 1 pound)
  • canola oil spray
  1. Preheat oven to 400°.
  2. Cut potato in half lengthwise and each half into 4 wedges. 
  3. Place wedges onto baking sheet and spray with oil all over.
  4. Bake for 20-25 minutes or until done. Serve immediately.

Per serving: 48 calories, 1 gm protein, 10 gm carbohydrate, 1 gm fat, 0 gm sat fat, 0gm mono fat, 0 mg cholesterol, 2 gm fiber, 16gm sodium


Apple Coleslaw

  • ½ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 cup shredded green and/or red cabbage
  • 1 red bell pepper, chopped
  • ½ red onion, finely chopped
  • 1 large Granny Smith apple, chopped into bite-sized pieces
  • 1 teaspoon crushed basil
  • Dash black pepper
  1. Whisk together vinegar, olive oil, and water.
  2. In large bowl mix together remaining ingredients.
  3. Pour dressing over cabbage mixture. Toss well. For a more tart flavor, allow to marinate.

Per serving: 105 calories, 1 gm protein, 12 gm carbohydrate, 7 gm fat, 1 gm sat fat, 5 gm mono fat, 0 mg cholesterol, 2 gm fiber, 5 gm sodium