Lemon-Pepper Salmon Cakes

• lb cooked salmon, from fresh (see Jubes' Simple and Healthy Poached Salmon)↗3⁄4
• tablespoons canola oil, divided↗3
• cup red bell pepper, finely chopped↗1⁄3
• green onions, sliced (green part)↗2
• teaspoons lemon-pepper seasoning1 1⁄2 - 2
• salt↗
• tablespoons mayonnaise↗3 -4
• tablespoon Dijon mustard↗1
• whole egg, lightly beaten↗1
• cup panko breadcrumbs, divided (plain or seasoned)↗1
• mixed salad green (optional)↗
• Optional Tzatziki Sauce
• cup plain Greek yogurt↗1
• cup sour cream↗1⁄3
• cup peeled seeded and chopped cucumber3⁄4
• lemon juice (to taste)↗
• tablespoon olive oil↗1
• salt and pepper
• teaspoon minced garlic1

Step-by-step instructions

1. 1

   Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside.

2. 2

   In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.

3. 3

   Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.

4. 4

   When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired.

5. 5

   To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.