Salmon Cake

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Recipe bykokita

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Ingredients:

3 T EVOO olive oil
1 small onion, finely chopped
1 stalk celery, finely diced
2 T chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 tsp Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs
1/2 tsp freshly ground pepper
Creamy dill sauce
1 lemon, cut into wedges
Mash potato 2 spoon

Preheat oven to 450deg. Coat a baking sheet with cooking spray.
Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and epper; mix well. Shake the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 tsp oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2-3 minutes. Using a wide spatula, turn them over onto the prpared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15-20 minutes. Meanwhile, prepare creamy dill sauce. Serve salmon cakes with sauce and lemon wedges.