How to Make Delectable Salmon Cakes
1 lb. fresh salmon 2 tablespoons olive oil ¾ cup, 1 small yellow onion ½ cup, 1 small red pepper ½ cup, 1 small yellow pepper ¼ cup minced parsley 1 1/2 tsp. old bay seasoning ¼ tsp salt ¼ tsp pepper 2 teaspoons Dijon mustard 1/3 cup plain non-fat yogurt (not Greek yogurt) ½ cup panko 1 egg Juice of 1 lemon Preheat salmon to 350 degrees. Place salmon on a sheet pan, skin side down and season with salt and pepper. Bake for 15-20 minutes until cooked through. Let cool. After salmon has cooled, flake with a fork into small pieces. Add 2 tablespoons of olive oil and sauté bell peppers and onions until soft about 5-7 minutes. Cool to room temperature. Add salmon, bell peppers, onion mixture, parsley, old bay, salt, pepper, Dijon mustard, yogurt, panko, egg, and lemon juice in a medium-sized bowl. Mix well. Form salmon into 3-ounce cakes. Makes 10 salmon cakes. Heat pan over medium-high heat with 2 tablespoons olive oil. Add salmon cakes and fry for 3 to 4 minutes on each side until browned. Drain on paper towels.