Salmon Cakes

So I had some things in my cabinet I have to use... I ran into a recipe similar to this a while back ago -I believe Self Magazine or something, and have been wanting to try it out. Today was the day to give it a shot and I was very pleased! It was really satisfying, and really isn't THAT bad for you...since I made a couple modifications.

Salmon cakes:
15 oz. Salmon from can (skin and bones removed)
1/4 cup diced onions
1/4 cup red peppers (I added less, since I don't like bell peppers too much, they add great flavor and color though)
1 diced garlic clove
1 stalk of green onion, chopped
3 tbs fresh chopped dill (fresh is really going to make a difference!!)
5-6 whole wheat crackers -crushed
1 egg
1 tbs plain fat free yogurt
2 tsp kosher salt
1 tsp garlic powder
1 tsp ground black pepper
pinch of paprika for color

Yogurt Dill Sauce:
1/4 cup fat free plain yogurt
4-5 tbs skim milk
1 tbs dijon mustard
2 tbs fresh chopped dill
1 tsp garlic salt
salt/pepper to taste
squeeze of lemon for flavor (I personally think the yogurt is tart enough, but the lemon adds so much flavor...I'll put in a little bit of the lemon zest next time for a lemony flavor to it)

1. Sweat onions, peppers, and garlic in pan with small amount of olive oil (just for flavor)
2. Add onion mix into Salmon in a mixing bowl.
3. Add crushed crackers, and the remainder of the ingredients and mix thoroughly (with your hands is best) but don't break the salmon up too much, be gentle -you want to be able to still see the salmon meat
4. Shape into patties, I made 6 fairly decent sized patties.
5. Heat pan with cooking spray and cook patties until they are brown on both sides. You can also put these in the broiler, but I wanted quickness without heating up the oven!

For the sauce: Whisk all your ingredients together, adding the dill last and spoon over your crab cakes!

I made a nice little tomato salad with capers and balsamic vinegar to go along with my cakes and it was DELICIOSO!! Enjoy!