Salmon cakes, rice and balsamic broccoli

For this recipe, I wanted to see if I could do without the usual can of soup, so I replaced it with plain yogurt, spices and a little oil. It turned out great, and didn't have all the cream, starch and sodium from the soup. Salmon cakes (or salmon loaf, depending on what you bake it in) take a while to make, but it's enough for multiple (inexpensive) dinners. The salmon has a light taste, so serve with a grain and vegetable that won't overpower or compete with the flavor. I served it with brown rice cooked with rosemary, and broccoli sautéed with balsamic vinegar, lemon juice and sea salt.

Salmon cakes with parsley and green onion

2 large cans pink salmon, bones and skin removed
1 cup plain bread crumbs (such as Panko)
2 eggs, beaten
1 T olive oil
1 T stone-ground mustard
6 oz (one container) plain, low fat yogurt
2 tsp lemon juice
1/2 tsp sea salt
pepper to taste
1/2 tsp paprika
1/4-1/2 cup fresh parsley, chopped
1 small jalapeño, diced
3 green onions, chopped
grated parmesan cheese

Break apart salmon and mix with bread crumbs. Combine eggs, oil and mustard, and mix with salmon. Add yogurt and lemon juice. Add spices, parsley, onions and jalapeño; mix well. Fill muffin tin with salmon mixture (makes about a dozen cakes) and bake for 15 minutes at 375 degrees. Pull out of oven and dust parmesan cheese over the top. Bake for another 25 minutes. Let cool 5-10 minutes before serving.

(By Heather Farrell)