Salmon Cakes

Sometimes I just miss the taste of butter. Why not make something where I can use that taste to my advantage? This little high-protein concoction is an adaptation of the popular crab cakes that people love, just seemingly simpler to make. I tend to spice up my dishes with a little cayenne or chipotle, but if you're making this dish for one, the spice additions are individually endless!

Salmon Cakes w/Tartar Sauce
Prep Time: Less than 5 minutes
3 Pieces

3/4 Cup Alaskan Pink Salmon (canned)
1 Egg
2 Tsp Capers
1 Tbsp Butter, Unsalted

1 Tbsp Light Mayonaise 
2 Tbsp Greek Yogurt
1 Tsp Capers

For Cakes: Mix salmon, egg, and capers together. Add preferred spices to taste (dash of salt, some chipotle works just fine). Form into three palm-sized patties and pack tightly to release moisture. In small skillet, cook salmon cakes on either side until golden brown and fork comes out dry. 

Cook time: 10-12 minutes on medium to high heat, until golden brown.

For Sauce: Mix mayonnaise and greek yogurt together. Crush capers and fold into yogurt mixture.

Nutrition Info: Salmon Cakes (3 pieces)
Calories: 360, Fat: 19.8g, Sat. Fat: 8.9g, Cholest.: 302.5mg, Sodium: 454.4mg, Carb.: .7g, Fiber 0g, Sugars: 0.6g, Protein: 45.8g

Nutrition Info: Tartar Sauce (3 Tbsp)

Calories: 65, Fat: 4.9g, Sat. Fat: 0.8g, Cholest.: 5.3mg, Sodium: 233.7mg, Carb.: 2.2g, Fiber 0g, Sugars: 1.4g, Protein: 3g