Four Days of Weight Watchers Magazine Recipes....starting with FISH!

I decided to make 4 new recipes this week from my new Weight Watchers Recipe Magazine. I wanted to start with this fish recipe because fish feels so light and today is a particularly warm day so light is just right today!
I have always been intrigued by crab cakes - never tried one - but they intrigue me! So when I saw this recipe for Dilled Salmon Cakes with Tzatziki Sauce I was hooked (no pun intended)! After making it Chad agreed this is a dish we need to make again in the near future!!!

Dilled Salmon Cakes with Tzatziki Sauce

Makes: 2 servings Total Time: 15 min

Submitted by: marciaeh5

Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need

• 2-6 oz. cans boneless, skinless pink salmon in water, drained
• 1/3 cup dry breadcrumbs
• 3 Tbsp. chopped green onions
• 1 Tbsp. chopped fresh dill
• 1 large egg
• 1/8 tsp. fresh ground pepper
• 2 tsp. canola oil
• 1/4 cup plain low-fat yogurt
• 1/4 grated seeded peeled cucumber
• 1/2 tsp. grated lemon rind
• 1/8 tsp. salt

make it

Combine first 6 ingredients in a medium bowl. Shape mixture into 4 (1/2 inch-thick) patties.


Heat oil in a large nonskillet over medium-high heat. Add salmon patties to pan; cook 3 to 4 minutes on each side or until browned.


While patties cook, combine yogurt and remaining ingredients. To serve, spoon cucumber sauce over salmon cakes.

Notes

YIELD: 2 servings (serving size: 2 salmon cakes and about 1/4 cup sauce).

** As a side dish I made a cherry tomato, cucumber salad with a light homemade balsamic vinaigrette!