Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Seafood
This Recipe Makes: 8 Serving(s)

What you’ll need
1/2 cup plain fat free yogurt1/3 cup grated Parmesan cheese (reduced fat)1/4 cup egg substitute1 tbsp. Dijon mustard1 tbsp. minced chives1 tbsp. parsley chopped1 med shallot minced1/4 tsp. minced garlic1/4 tsp. salt1/8 tsp. pepper1 lb canned salmon1/2 cup panko breadcrumbs1 can nonstick cooking spray1 container plain fat free yogurt (for coleslaw)2 tsp. fresh lime juice2 packet(s) sugar substitute (used sucralose in analysis)1/4 tsp. celery salt1/4 tsp. white pepper1/2 tsp. red pepper sauce1 bag(s) coleslaw mix1 container plain fat free yogurt (for lime dill yogurt sauce)2 tsp. lime zest2 tsp. lime juice2 tbsp. chopped fresh dill1/4 tsp. salt1/8 tsp. white pepper

Step 1
For coleslaw: In a large bowl, mix together yogurt, lime juice, sugar substitute, celery salt, salt, pepper, and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.
Step 2
For lime dill yogurt sauce: In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt, and pepper. Serve chilled.
Step 3
For salmon cakes: Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt, and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.
Step 4
Divide mixture into 8 equal portions and shape into 2-inch cakes. (Salmon cakes maybe refrigerated up to 4 hours before cooking.)
Step 5
Place a large, nonstick over medium high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.

Diabetic Exchanges
Milk: Fat-Free, Low-Fat: 1/2Non-Starchy Vegetables: 1/2Meat/Meat Substitutes: Lean: 1 1/2Carbohydrate: 1/2