Crunchy Salmon Cakes with Greek Yogurt Sauce

(Courtesy of Taste of Home)

Ingredients:
1 1/4 lb. salmon fillet
1/8 tsp. pepper plus 1/4 tsp. 
1 tsp. olive oil
1 small onion, finely chopped
2 Tbsp. minced fresh parsley
1 1/2 c. panko bread crumbs, divided
1/2 c. reduced-fat mayonnaise
1 Tbsp. lemon juice
1/4 tsp. salt
1 tsp. hot pepper sauce, optional
2 egg whites, lightly beaten
Cooking spray
SAUCE:
1/4 c. reduced-fat plain Greek yogurt
1 tsp. snipped fresh dill
3/4 tsp. lemon juice
1/4 tsp. capers, drained and chopped

Directions:
Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 tsp. pepper.  Bake, uncovered, at 350 degrees for 14-17 minutes or until fish flakes easily with a fork.  Cool slightly; remove skin, if necessary.  Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.

In a large skillet, heat oil over medium-high heat.  Add onion; cook and stir until tender.  Stir in parsley.

In a large bowl, combine 1/2 c. bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce.  Flake salmon; add to bread crumb mixture, mixing lightly.  Shape into 8 patties (2 1/2 inches each).

Place egg whites and remaining bread crumbs in separate shallow bowls.  Dip salmon patties in egg whites, then roll in crumbs to coat.  Place on a baking sheet coated with cooking spray.  Spritz tops with cooking spray.  Bake, uncovered, at 425 degrees for 14-17 minutes or until golden brown.

In a small bowl, mix sauce ingredients; serve with salmon cakes.