Ingredient

• 1 large egg, lightly beaten
• ¼ cup whole-wheat breadcrumbs
• 2 tablespoons mayonnaise
• ½ teaspoon Old Bay seasoning
• ⅛ teaspoon ground pepper
• 2 (5 ounce) cans boneless, skinless salmon, drained and flaked
• 2 teaspoons olive oil
• ¼ cup low-fat plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon distilled white vinegar or lemon juice
• ¾ teaspoon dried dill
• ¼ teaspoon salt
• 1 large cucumber, thinly sliced
• ¼ cup thinly sliced red onion

Direction

1. Stir together egg, breadcrumbs, mayonnaise, Old Bay and pepper in a large bowl. Gently mix in salmon. Shape into 8 ¼-inch-thick patties.
2. Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more.
3. Meanwhile, whisk yogurt, mustard, vinegar (or lemon juice), dill and salt in a medium bowl. Add cucumber and onion and toss to combine.
4. Divide the salmon cakes and the cucumber salad among 4 plates.