Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce
About Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN Make this for: Dinner Category: Seafood This Recipe Makes: 8 Serving(s) What Read more»
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Can opener
- Mixing bowl
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Spatula
- Spoon
- Stove
- Refrigerator
- Plate
- Serving bowl
Ingredients
- 1/2 cup plain fat free yogurt
- 1/3 cup grated Parmesan cheese (reduced fat)
- 1/4 cup egg substitute
- 1 tbsp. Dijon mustard
- 1 tbsp. minced chives
- 1 tbsp. parsley chopped
- 1 med shallot minced
- 1/4 tsp. minced garlic
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 lb canned salmon
- 1/2 cup panko breadcrumbs
- 1 can nonstick cooking spray
- 1 container plain fat free yogurt (for coleslaw)
- 2 tsp. fresh lime juice
- 2 packet(s) sugar substitute (used sucralose in analysis)
- 1/4 tsp. celery salt
- 1/4 tsp. white pepper
- 1/2 tsp. red pepper sauce
- 1 bag(s) coleslaw mix
- 1 container plain fat free yogurt (for lime dill yogurt sauce)
- 2 tsp. lime zest
- 2 tsp. lime juice
- 2 tbsp. chopped fresh dill
- 1/8 tsp. white pepper
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