4 tablespoons, plus two teaspoons Greek nonfat yogurt
2 tablespoons plus an additional tablespoon whole grain Dijon mustard, divided
2 teaspoons white horseradish, shredded, divided, optional
½ cup diced celery
¼ cup diced red cabbage
Salt and pepper, to taste
1 tablespoon freshly squeezed lemon juice
3 cups spinach
1 tomato, sliced
Instructions
Mix the salmon, lemon peel, yogurt, mustard, and horseradish in a medium bowl using a fork. Add the celery and cabbage. Add freshly ground black pepper and salt, to taste. Mix thoroughly.
Spray a medium skillet (nonstick works great if you have one!) with canola oil cooking spray. Heat for one minute.
Divide the salmon mixture into 6 round patties, each ½- inch thick. Lower the heat to low and place the patties in the pan. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
Combine the remaining 2 teaspoon Greek nonfat yogurt, 1 tablespoon mustard, and 1 teaspoon horseradish and 1 tbsp lemon juice in a small bowl. Spoon on top of the salmon cakes.
Suggested serving: With spinach and tomatoes, yum!