Salmon Cakes

Description
These luscious cakes brim with the flavors of lemon and thyme. Serve them with a fresh salad or a favorite grain dish in Phases 2 and 3. If you don’t have leftover cooked salmon, simply season a 11/2-pound fillet with salt and pepper, place in a large skillet, add water just to cover, and poach until cooked through, about 8 to 10 minutes. Discard the skin, chop up the fish, and cool for 10 minutes before proceeding with the recipe.

Prep time: 10 minutes
Start to finish: 12minutes

Ingredients
1 large egg, lightly beaten
1/2 small red onion, minced
1 tablespoon fresh lemon juice
11/2 teaspoons dried thyme
11/2 teaspoons Dijon mustard
4 cups loosely packed chopped cooked salmon
1 teaspoon extra-virgin olive oil
1/4 cup reduced-fat sour cream
Salt and freshly ground black pepper

Instructions
Whisk together egg, onion, lemon juice, thyme, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large mixing bowl. Add salmon and gently stir together. Form into 4 patties, about 3/4 inch thick (cakes can be prepared up to 1 day ahead; wrap separately and refrigerate).
Heat oil over medium heat in a large cast-iron or nonstick skillet. Reduce heat to medium-low, lower salmon cakes into pan with a spatula, and cook until browned, cooking in batches if necessary, 5 minutes per side (because the cakes do not have bread crumbs, they may appear liquidy before they enter the pan). Serve warm with sour cream.

Nutritional Information:
350 calories
22 total fat (5 g sat)
3 g carbohydrate
34 g protein
0 g fiber
230 mg sodium