And making your own vinaigrette is a cinch. All you need to do is whisk together a good quality olive oil with some red or white wine vinegar, a splash of lemon juice, salt and pepper. You can dress it a bit more and add some freshly chopped herbs. If you want to cut the acidity, just add a pinch of sugar.
I recommend not skipping out on making the tzatziki sauce in the recipe. The cool tasting sauce goes well with the lemony cakes. If you plan on serving these as sliders, instead of the tzatziki sauce you can try a reduced-fat mayonnaise mixed with some Dijon, salt and pepper and chopped capers.
Lemon-Pepper Salmon Cakes
Makes: 6-8 cakes / Preparation time: 15 minutes / Total time: 1 hour
You can substitute just about any cooked fish for the salmon in the recipe.
3/4 pound cooked salmon
3 tablespoons canola oil, divided
1/3 cup finely diced red bell pepper
2 green onions, ends removed, sliced
1 1/2 to 2 teaspoons lemon pepper seasoning
3-4 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1 whole egg, lightly beaten
1 cup panko bread crumbs, divided
Mixed greens salad
Tzatziki sauce, optional
In a mixing bowl, break the cooked salmon into pieces. Make sure the pieces are not too small — once you form the cakes the salmon should look like lump crab does when making crab cakes. Set aside.
In a large nonstick skillet, heat 1 tablespoon canola oil over medium heat. Add the red pepper and onion; saut? until soft. Cool a few minutes and then add to the salmon in the bowl. Stir in the lemon pepper seasoning, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.