Let's Cook: Salmon Patties with Creamy Dill Sauce

We all know that salmon is good for us.  Salmon provides the essential Omega 3 fatty acids that provide so many health benefits.  Unfortunately, not everyone likes fresh salmon.  I love fresh salmon and eat it every chance I get.  I enjoy it simply grilled with a squeeze of fresh lemon...delicious.  If you or your family members balk at the thought of fresh salmon, try these flavorful salmon patties on for size.

Wild Alaskan caught canned salmon gets dressed up with fresh vegetables and herbs.  Shape them into patties and brown them to perfection and serve them with my fresh and creamy dill sauce.  Dill is the perfect accompaniment to salmon.  My hard and fast rule for salmon is to always buy wild caught.  Most stores carry various brands of wild caught canned salmon.  This recipe will make eight nicely sized patties and you can easily halve the recipe if you have fewer people to serve.  Enjoy!

Beth's Salmon Patties with Creamy Dill Sauce
serves 4 (2 patties per serving)

2 cans of wild caught Alaskan salmon
1/2 red bell pepper
1/2 yellow bell pepper
2 large stalks celery
4 green onions
1/4 cup flat leaf parsley
1/4 cup fresh dill
1/2 cup plain bread crumbs
1/2 cup egg substitute or 2 regular eggs lightly beaten
Jucie of 1 lemon
salt and pepper to taste

Drain both cans of salmon thoroughly and place in a large bowl.  Using a fork, break up all the chunks of salmon.  Dice the peppers, celery and green onions.  Heat a non stick skillet on medium heat and spray with cooking spray.

 Lightly saute the peppers, onions an celery until bright in color and slightly soft.  Season with fresh ground pepper and salt.  Finely mince the parsley and dill and add to the vegetables.  Remove pan from heat and allow to cool slightly.  Add the bread crumbs and egg substitute to the salmon along with the cooled vegetables and herbs and lemon juice.  Season with more salt and pepper and mix thoroughly to combine.  Shape into 8 patties.  Heat a clean non stick skillet on medium heat and spray with cooking spray.  Heat the patties on each side until golden brown.  Serve with fresh lemon wedges and creamy dill sauce.

Beth's Creamy Dill Sauce

1 1/2 cups plain nonfat Greek yogurt
1 tablespoon mayonnaise (I use the lower fat olive oil mayo)
1/2 teaspoon Dijon mustard
2 green onions chopped
1/2 cup finely minced fresh dill
Juice of 1 lemon
salt and pepper to taste

In a small bowl, combine all ingredients and mix thoroughly.  Season with freshly ground pepper and salt. Chill for at least 30 minutes before serving.