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Prep Time: 30 mins | Cook Time: 6 mins | Serves: 4 (8 cakes)

Ingredients

• 1 lb cooked salmon

• 4 green onions, finely chopped, 2 reserved for serving

• 2 eggs

• ½ c corn

• ½ red pepper, finely diced

• 1 tsp Dijon mustard

• 1 tsp cayenne pepper

• ¼ c ground flax seeds

• 1 Tbsp avocado oil

Yogurt Sauce

• ¼ c plain yogurt

• 2 tsp Dijon mustard

• ½ tsp garlic powder

• 1 Tbsp parsley, minced

Directions

1. Flake salmon and mix with next six ingredients. Add ground flaxseeds and mix well. Form into eight cakes, about 3 inches.

2. Refrigerate for at least 30 minutes.

3. Heal oil in a skillet on medium heat. Cook the salmon cakes until outside is golden brown, approximately 3 minutes on each side.

4. In a small bowl, mix yogurt, mustard, and garlic powder.

5. To serve, top with yogurt sauce and diced green onions.

Notes

• Substitute ground flax seeds for breadcrumbs.

Nutrition: (per salmon serving) Calories: 215 kcals | Total Fat: 5 g | Saturated Fat: 1 g | Sodium: 217 mg | Carb: 16 g | Protein: 27 g | Fiber: 2 g. (per yogurt sauce serving) Calories: 12 kcals | Total Fat: 0 g | Saturated Fat: 0 g | Sodium: 44 mg | Carb: 2 g | Protein: 1 g | Fiber: 0 g.

Providence Heart Guide 2021
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