Salmon Cakes with Creamy Tomato Sauce

If you want to give your heart a break, give those fatty beef burgers a rest and try these thick, juicy salmon “burgers” for a change.

Leave the ketchup in the fridge and slather the salmon patties with a freshly made tomato-garlic sauce.

Ingredients

• 4 garlic cloves, peeled
• 1/3 cup plain fat-free yogurt
• 1/2 teaspoon hot red pepper sauce
• 1 large baking potato 10 ounces), thinly sliced
• 1 can (14 3/4 ounces) pink salmon, drained

• 2 tablespoons plus 1/2 cup plain dried bread crumbs
• 1/2 cup minced fresh dill
• 1 tablespoon capers, rinsed and drained
• 1/2 teaspoon salt
• 1 tablespoon olive oil

How to make it  30 minutes



• 1

  Cook sun-dried tomatoes and 2 garlic cloves in small pot of boiling water for 3 minutes. Drain, reserving 1/3 cup cooking liquid. Transfer tomatoes and garlic to mini food processor. Add reserved cooking liquid, yogurt, and hot pepper sauce, and puree until smooth.
• 2

  Meanwhile, cook potato and remaining 2 garlic cloves in medium pot of boiling water until tender, about 7 minutes. Drain and transfer to large bowl. With potato masher, mash potato and garlic.
• 3

  Stir in salmon, 2 tablespoons bread crumbs, dill, capers, and salt. Shape salmon mixture into 8 cakes.
• 4

  Heat oil in large nonstick skillet over medium heat. Dredge salmon cakes in remaining 1/2 cup bread crumbs. Add to skillet and sauté until golden brown and heated through, about 3 minutes per side. Serve with tomato sauce.