Baked Salmon Cakes with Dill Yogurt Sauce

Baked Salmon Cakes with Dill Yogurt Sauce

Miz Helen's Kitchen

Ingredients

Makes 9 to 10 servings

1 (14-3/4 ounce) can Pink Salmon, drained

1/2 cup Red Bell Peppers, chopped

1/2 cup celery,chopped

1/2 cup green onions, chopped

1 cup bread crumbs

1 teaspoon garlic salt

2 teaspoons pepper

1/8 teaspoon cayenne

1 teaspoon dried parsley

1 tablespoon dried or fresh dill weed

1 egg, beaten

Oil Spray

Directions

Chop the pepper, celery, and onion.

In a food processor prepare the bread crumbs using day old dry bread and mix the spices with the bread crumbs.

In a mixing bowl, mix the chopped vegetables, seasoned bread crumbs, salmon and eggs.

Mix the combination until completely mixed.

With a 1/2 cup dipper, dip the Salmon mixture and place it on a slightly oil sprayed baking sheet. Gently press the ball and it will form a cake.

Bake the Salmon Cakes at 350 degrees for 45 minutes, until they begin to turn brown on the bottom.

Let the cakes cool for 15 minutes before serving.

Garnish with fresh dill and serve with Dill Yogurt Sauce

Dill Yogurt Sauce

Miz Helen's Kitchen

Ingredients

1 cup plain Greek Yogurt

1/2 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon garlic salt

1/8 teaspoon cayenne pepper

2 teaspoon fresh or dried dill weed

1 teaspoons lemon juice

Directions

Mix all the ingredients together and chill in the refrigerator for 1 hour before serving.

Recipe Tip:

This sauce is delicious and can easily be served as a dip with pita chips.