1. Prepare Creamy Dill Sauce.
2. Preheat oven to 450 F.
3. Spray cookie sheet with non-stick cooking spray
4. Add 1-½ teaspoons olive oil to large non-stick skillet. Heat over medium-high heat.
5. Sauté chopped onion and celery until tender, about 3 minutes.
6. Remove from heat and stir in chopped fresh parsley.
7. Place drained salmon in large bowl.
8. Remove skin and bones while flaking salmon with fork.
9. Add lightly beaten large egg and Dijon mustard.
10. Add sautéed vegetables, bread crumbs, and fresh ground black pepper. Stir to combine.
11. Shape into 8 patties.
12. Add remaining olive oil to skillet. Heat oil over medium heat.
13. Place patties carefully in hot oil. Cook 2-3 minutes, until golden.
14. Turn patties carefully with wide spatula. Cook 3-4 minutes, or until salmon cakes are cooked through.
15. Serve salmon cakes with sauce and lemon wedges. |
