Baked Salmon Cakes

Ingredients

• 1/2 pound wild Alaskan salmon filet
• Olive oil cooking spray
• 1 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup small-diced red onion
• 1 1/2 cups small-diced celery
• 1/2 cup small-diced red bell pepper
• 1/2 cup small-diced yellow bell pepper
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 tablespoon hot sauce
• 1 1/2 tsp Old Bay seasoning
• 1 cup seasoned breadcrumbs, or gluten-free crumbs
• 3 tablespoon light mayonnaise
• 3 tablespoon Greek yogurt
• 1 tablespoon Dijon mustard
• 1 large egg, lightly beaten
• 3 large egg whites, lightly beaten
• Zesty avocado cilantro dressing

Directions

1. Sprinkle the salmon with salt. Put a large sauté pan on the stove over medium-high heat; once it is hot, give it a light spray of oil and lay in the salmon. Cook it for about 4 to 5 minutes, until 1 side has browned, then flip and cook for another 4 to 5 minutes, until the fish flakes easily. Move it to a dish and let it cool.
2. Pour the olive oil into the pan, then add the onion and celery, followed by the red and yellow bell peppers. Stir in the parsley, capers, the hot sauce, Old Bay seasoning, the 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Keep the heat at medium-low and cook for approximately 18 to 20 minutes, until the vegetables have softened. Let the mixture cool to room temperature.
3. Break the salmon into flakes in a large bowl. Add the bread crumbs, then the mayonnaise, yogurt, mustard, and eggs. Fold in the vegetable mixture until everything is well combined. Cover the bowl and chill it in the refrigerator for 30 minutes; the mixture will be less sticky and easier to shape.
4. Preheat the oven to 400°F. Coat a non-stick baking sheet using cooking spray. Use the batter to form 15 cakes, a scant 1/4 cup each, and set them on the baking sheet. Give each side about 10 to 12 minutes in the oven, baking until golden brown.