These patties are fabulous with a creamy dill sauce on the side.
3 tsp extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 Tbsp chopped fresh parsley
15 ounces canned salmon, drained
1 large egg, lightly beaten
1 ½ tsp Dijon mustard
1 ¾ c fresh breadcrumbs, (see Tip)
½ tsp freshly ground pepper
- Heat 1 ½ tsp of oil in large skillet over medium-high heat. Sautee onion and celery, until soft. Stir in parsley, remove from heat.
- Mix salmon, egg and mustard. Add onion mixture, breadcrumbs and pepper. Shape into 8 patties.
- Heat the remaining oil in the pan. Cook patties until golden brown, about 2-3 minutes on each side.
Creamy Dill Sauce
¼ c low fat mayonnaise
¼ c nonfat plain yogurt
2 scallions, sliced thinly
1 Tbsp lemon juice
1 Tbsp finely chopped dill
Freshly ground pepper
Mix all ingredients well.