For the yogurt sauce:
For the salmon cakes:
Keep your meat and veggies apart during prep. Always use a separate board for cutting fish and meat.
You can use canned or leftover cooked salmon to make these fish cakes; just add an extra egg. Be sure to drain the canned salmon of all water before using. Let the salmon mixture sit in the refrigerator for a couple hours before using for the flavors to blend if you have the time.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.