Source: dLife

Pan seared salmon and dill cakes.

Servings

7.5 oz canned boneless, skinless salmon , drained
0.25 cup bread crumbs (whole wheat)
0.5 red onion , finely chopped (1/2 cup)
2 tbsp fresh dill weed (or 1 tsp dried)
1 eggs , lightly beaten
1 tbsp mayonnaise
2 tsp horseradish
1 cooking spray

1 In medium bowl, mix salmon, bread crumbs, onion, dill, egg, mayonnaise, and horseradish.
2 Form mixture into 4 patties.
3 Coat a medium saute pan with cooking spray. Heat over medium-high.
4 Place salmon cakes in pan and cook on both sides until golden brown.