Dilled Salmon Cakes

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  • 1/2 cup plain non-fat yogurt
  • 1/3 cup seeded, chopped tomato
  • 1/3 cup seeded, chopped cucumber
  • 1 tbsp chopped onion
  • 1 tbsp chopped fresh dill or dill weed
  • 3/4 cup oats
  • 1/3 cup skim milk
  • 1/3 cup liquid egg substitute
  • 2 tbsp finely chopped onion
  • 1 tbsp finely chopped fresh dill or 1 tsp dried dill weed
  • 1/4 tsp salt (optional)
  • 1 can pink salmon, drained, skin and bones removed


In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes.

In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties.

Lightly spray large nonstick skillet with cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.