3 t extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 T chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon ( I use the Chicken of the Sea Premium Wild-Caught Pink Salmon, Skinless & Boneless that comes in a package.)
1 large egg, lightly beaten
1 1/2 t Dijon mustard
1 3/4 C fresh whole-wheat breadcrumbs, (see Tip)
1/2 t freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. (If I'm pressed for time, I do this far, then cover the patties and refrigerate them until just before dinner. I remove them from the refrigerator while I'm preheating the oven, then pop them in the oven for 15-20 minutes, or until they are sizzling.)
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Tips & Notes
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Creamy Dill Sauce Ingredients;
1/4 C reduced-fat mayonnaise
1/4 C nonfat plain yogurt
2 scallions, thinly sliced
1 T lemon juice
1 T finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.