Mediterranean Salmon Cakes with Cucumber Sauce

Cooking Recipes Catalogue

Although clearly Mediterranean in influence, this dish isn't too far removed from an American coastal favorite: crab cakes. Serve with herb-seasoned rice.

INGREDIENTS (for 6 servings):


  • To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.
  • To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.
  • Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1-1/2 teaspoons oil and remaining patties. Serve with sauce.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 243 (29% from fat); FAT 8.5g (sat 1.8g, mono 3.1g, poly 3g); PROTEIN 18g; CARB 28.2g; FIBER 2.6g; CHOL 23mg; IRON 3mg; SODIUM 399mg; CALC 221mg