Salmon Cake Lettuce Wraps with Lemon-Yogurt Sauce

This light and flavorful dinner comes together readily thanks to canned salmon.

SERVINGS: 3 SERVING SIZE: 2 salmon cakes, 4 loot foliages and 2 teaspoons sauce( 150 grams) PREP Term: 15 instants COOKING TIME: 10 minutes


1/4 beaker grassland nonfat Greek yogurt 2 tablespoons mayonnaise 1 tablespoon( 4 milliliters) fresh lemon liquor 1 teaspoon lemon zest 1/2 teaspoon inhaled paprika 1 tablespoon fresh dill, chopped 3/4 teaspoon garlic powder, fractioned 1/4 teaspoon salt 2 goblets canned wildernes Alaska salmon, bones and skin removed 1 medium egg 1/4 cup panko breadcrumbs 1/4 teaspoon ground mustard seed

1/8 teaspoon dirt red pepper 1/2 tablespoon( 3 milliliters) olive oil 12 butter clam leaves or sweetened pearl lettuce


Combine yogurt, mayonnaise, lemon juice, lemon zest, paprika, dill, 1/4 teaspoon garlic powder and salt in a small bowl. Mix together and putting aside. In a medium bowl, combine salmon, egg, breadcrumbs, 1/2 teaspoon garlic pulverize, mustard seed, chili pepper and combination well. Evenly divide the salmon motley and shape 6 salmon cakes, locating them on a sheet. Heat olive oil in a large skillet over medium hot. Once oil is hot, contributed salmon cakes and cook for 5 minutes. Flip salmon cakes over and cook for an additional four minutes or until they reach a minimum internal temperature of 160 degF( 71 degC ). Wash lettuce leaves and pat baked with newspaper towel. To suffice, load two lettuce needles and surpass with one salmon patty. Add 1 teaspoon lemon-yogurt sauce on top of each salmon cake.

NUTRITION PER SERVING: 295 calories, 15 g total fat, 3g saturated overweight, 125 mg cholesterol, 686 mg sodium, 7g carbohydrate, 1g fiber, 1g carbohydrate, 33 g protein, 519 mg potassium, NA phosphorus

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Written by WHS

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