Salmon Cakes

Ingredients

• 1 tsp (5 mL) canola oil
• 6 oz (170 g) can no sodium added salmon with bones and skin, drained
• 1 large egg
• 1 medium green onion, finely chopped
• ¼ cup red bell pepper, finely chopped
• ¼ cup fine whole wheat breadcrumbs
• ½ tsp black pepper
• ¼ cup fresh dill, chopped
• 2 tbsp (30 mL) lemon juice

Yogurt dressing

• 2 tbsp fresh dill, chopped
• 1 tbsp (15 mL) lemon juice
• ¼ cup plain 2% Greek yogurt

Sides

• ½ cup quinoa, uncooked
• 2 cups broccoli florets

Directions

• Preheat oven to 400°F (200°C).
• Cook quinoa according to package directions.
• Line a baking sheet with foil and brush lightly with oil.
• Mash salmon with a fork to mix the fish with the bones and skin.
• Add remaining salmon cakes ingredients (egg, green onion, red bell pepper, breadcrumbs, black pepper, dill, and lemon juice) and mix well.
• Divide mixture into quarters and shape each into a patty.
• Place on a baking sheet and bake for 10 minutes, flipping halfway through.
• While salmon cakes bake, steam broccoli florets for 8-10 minutes or until tender.
• Combine yogurt dressing ingredients in a small bowl and set aside.
• Divide quinoa and broccoli florets between 2 plates.
• Place 2 patties on each plate and spoon on yogurt dressing.