Let’s begin by gathering our ingredients for Salmon Cakes with Zesty Cilantro Avocado Dip:

Ingredients:
1 salmon fillet
olive oil cooking spray
1 tbsp olive oil
3/4 cup small-diced red onion
1 1/2 cups small-diced celery
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon hot sauce
1 tablespoon Old Bay seasoning
1 cup seasoned breadcrumbs
3 tbsp light mayonnaise
3 tbsp fat free Greek yogurt
1 tsp Dijon mustard
1 large egg
3 large egg whites

Cilantro Avocado Dip
3/4 cup low-fat buttermilk
1 small jalapeño
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2 tbsp chopped scallion
juice of 1 lime
1/8 tsp cumin
salt and pepper

Skin salmon, then season salmon with salt. Heat olive oil in a large pan over medium-high heat and add salmon. Cook until browned on one side, about 4 to 5 minutes, then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.

Set aside to cool and flake.

Add more olive oil to the pan, then add the 3/4 cup red onion, 1.5 cup celery, 1/2 cup red and 1/2 cup yellow bell peppers, 1/4 cup parsley, 1 tablespoon hot sauce, 1 tablespoon Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.

Add 1 cup bread crumbs, 3 tbsp mayonnaise, 3 tbsp yogurt, 1 tsp dijon mustard, and 4 eggs.

Then add flaked salmon. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into small patties using about 1/4 cup of mixture. Place cakes on prepared baking sheet. Bake about 10 to 12 minutes on each side, or until golden brown.

While salmon cooks, combine all the ingredients for the dip in a food processor and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Plate to serve, enjoy!

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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

[schema type=”recipe” name=”Salmon Cakes with Zesty Cilantro Avocado Dip” description=”Recipe of the week: Salmon Cakes with Zesty Cilantro Avocado Dip. Loaded with fresh ingredients, this appetizer is a healthy snack that’s great for summer get-togethers.” ingrt_1=”1 salmon fillet” ingrt_2=”olive oil cooking spray” ingrt_3=”1 tbsp olive oil” ingrt_4=”3/4 cup small-diced red onion” ingrt_5=”1 1/2 cups small-diced celery” ingrt_6=”1/2 cup small-diced red bell pepper” ingrt_7=”1/2 cup small-diced yellow bell pepper” ingrt_8=”1/4 cup minced fresh flat-leaf parsley” ingrt_9=”1 tablespoon hot sauce” ingrt_10=”1 tablespoon Old Bay seasoning” ingrt_11=”1 cup seasoned breadcrumbs” ingrt_12=”3 tbsp light mayonnaise” ingrt_13=”3 tbsp fat free Greek yogurt” ingrt_14=”1 tsp Dijon mustard” ingrt_15=”1 large egg” ingrt_16=”3 large egg whites” ingrt_17=”3/4 cup low-fat buttermilk” ingrt_18=”1 small jalapeno” ingrt_19=”1/4 cup of fresh cilantro” ingrt_20=”1 medium haas avocado” ingrt_21=”1 clove garlic” ingrt_22=”2 tbsp chopped scallion” ingrt_23=”juice of 1 lime” ingrt_24=”1/8 tsp cumin” instructions=”Skin salmon, then season salmon with salt. Heat olive oil in a large pan over medium-high heat and add salmon. Cook until browned on one side, about 4 to 5 minutes, then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside to cool. Add more olive oil to the pan, then add the 3/4 cup red onion, 1.5 cup celery, 1/2 cup red and 1/2 cup yellow bell peppers, 1/4 cup parsley, 1 tablespoon hot sauce, 1 tablespoon Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature. Flake salmon into a large bowl. Add 1 cup bread crumbs, 3 tbsp mayonnaise, 3 tbsp yogurt, 1 tsp dijon mustard, and 4 eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky. Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into small patties using about 1/4 cup of mixture. Place cakes on prepared baking sheet. Bake about 10 to 12 minutes on each side, or until golden brown. While salmon cooks, combine all the ingredients for the dip in a food processor and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less. Plate to serve, enjoy!” ]