Alaska Salmon Cakes with Yogurt Dill Sauce - 8g Carbs
{Instead of bread crumbs I use almond meal/flour. Seasoning to taste can be added! Take Care, Gloria}
From: Diabetic Gourmet Magazine VIA Alaska Seafood Marketing
Serves: 4
1 egg
1/4 cup small-curd nonfat cottage cheese
1 Tbsp chopped fresh dill OR1 tsp dried dill weed
1 tsp lemon pepper seasoning
1/4 cup sliced green onions
1 (14.75 oz can) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz) skinless, boneless salmon, drained and chunked
3 Tbsp garlic-and-herb bread crumbs
Vegetable oil
Yogurt Dill Sauce
1/2 cup nonfat yogurt
1 1/2 tsp finely minced fresh garlic
Salt and pepper
1 Tbsp chopped fresh dill OR 1 tsp dried dill weed
1/4 cup grated cucumber (squeeze dry)
In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
Mix in drained salmon, then sprinkle in bread crumbs and mix well.
Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
Heat nonstick skillet over medium-high heat and brush skillet with oil.
Fry salmon cakes for about 2-1/2 to 3 minutes per side.
Cakes should be crisp and golden on the outside and still moist on the inside.
To Make Yogurt Dill Sauce:
Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.
Serves: 4
Nutrition per Serving: 217 Calories, 8g Fat, 112mg Cholesterol, 897mg Sodium, 8g Carbs, 27g Protein
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment