Lemon-pepper Salmon Cakes

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 3/4 lb cooked salmon, from fresh (see jubes' simple and healthy poached salmon)
• 3 tablespoons canola oil, divided
• 1/3 cup red bell pepper, finely chopped
• 2 green onions, sliced (green part)
• 1 1/2-2 teaspoons lemon-pepper seasoning
• salt
• 3 -4 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• 1 whole egg, lightly beaten
• 1 cup panko breadcrumbs, divided (plain or seasoned)
• mixed salad green (optional)
• 1 cup plain greek yogurt
• 1/3 cup sour cream
• 3/4 cup peeled seeded and chopped cucumber
• lemon juice (to taste)
• 1 tablespoon olive oil
• salt and pepper
• 1 teaspoon minced garlic

Recipe

• 1 break cooked salmon into pieces into a mixing bowl. (make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) set aside.
• 2 in a large nonstick skillet, heat 1 tablespoon oil over medium heat. add red pepper and green onions; saute until soft. cool a few minutes, then add to the salmon. add lemon-pepper, salt, 3 tablespoons mayonnaise, dijon, egg and 1/2 cup panko bread crumbs. mix gently. if the mixture seems too loose, add more mayonnaise and more bread crumbs.
• 3 shape the mixture into patties. when all the patties are formed, place the remaining 1/2 cup panko on a plate. lightly coat both sides of each patty with panko (use more if needed). set the panko-coated patties on a plate and refrigerate for 30 minutes.
• 4 when ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. remove from the skillet; serve on a bed of salad greens. top with tzatziki, if desired.
• 5 to make the sauce, stir together all tzatziki ingredients. chill for 30 minutes before serving.