Dilled Salmon Cakes

This is a great recipe that uses canned salmon, & is a simple way to implement fish into your diet.  I happened upon this recipe while looking at bonappetit.com...Below is a simplified, lower fat version I have come up with!
The cakes are great on a salad, in a tortilla as a wrap, or in a pita for lunch with roasted veggies & a bit of the mock Dijon mayo dressing drizzled on top.  Enjoy! 

Dilled Salmon Cakes

INGREDIENTS

1 can salmon, drained

Olive oil (for brushing and cooking)

1teaspoon sea salt

1large egg

1-2 tablespoons dill

2 scallions, thinly sliced

2 teaspoons lemon zest (or a hint of lemon juice)

Freshly ground black pepper &  crushed red pepper flakes (optional)

Mock Dijon Mayo Dressing

1/2 cup plain yogurt

2 T Dijon mustard (I used old fashioned)

DIRECTIONS

Stir together yogurt and mustard of choice in a small bowl.  Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes.  Cover and chill.

Lightly beat egg in a small bowl. Add dill, scallions, lemon zest, and 1 tsp. salt & mix with egg.  Add salmon and mix well.  Fold in reserved 1/3 cup Dijon mayonnaise. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet.

Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.

Enjoy!!

Picture from bonappetit.com