Salmon Cakes with Dill Yogurt Sauce

In recognition of the upcoming Memorial Day holiday, some of The University of Kansas Health System’s offices will have modified hours on Monday, May 26.
Salmon cakes:
1 lb. skinless salmon filet (or a 14.75 oz. can of no-salt-added salmon, drained)
1/2 cup finely diced red onion
2 Tbsp. lemon juice
10 oz. frozen chopped spinach, thawed
1/4 cup low-fat Greek yogurt
2 Tbsp. Dijon mustard
1/4 cup whole-wheat bread crumbs
1/4 cup ground flax seed
2 Tbsp. canola or olive oil
Dill-yogurt sauce:
6 oz. low-fat Greek yogurt
1 cup fresh dill sprigs
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 small shallot
1/4 tsp. salt
Cut salmon into 1-inch pieces and pulse in a food processor until minced. In a large bowl, mix onion, lemon juice, spinach, yogurt, mustard, flax seed and bread crumbs. Add salmon and mix to combine. Form into 3 inch cakes that are 1/2 inch thick. In a large nonstick sauté pan, heat 1 Tbsp. of the oil over medium heat. Sauté cakes until lightly browned, 1-2 minutes per side. Combine all ingredients for dill-yogurt sauce in a food processor and process until smooth. Serve with salmon cakes.
Yield: 4 servings
Per serving: 330 calories, 15g total fat, 2g saturated fat, 29g protein, 20g carbohydrates, 5g fiber, 370mg sodium