Salmon done right...

Salmon Cakes with dill yogurt sauce ( a healthier way!)
230 calories per cake, including 2 tablespoons sauce (recipe makes 5 cakes)
Serve with your favorite vegetable, or salad and have a filling,delicious dinner under 400 calories

For cakes:
1 can of canned salmon ( de-boned and drained)
1 tablespoon olive oil mayo
1/4 a lemon
5 club crackers ( crushed)( option 1, sub crackers for 1/4 cup cooked white rice)
1/2 tablespoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon  parsley
1/4 teaspoon oregano
1/4-1/2 teaspoon pepper (depending on taste)

For lemon dill sauce:
1/2 cup non fat plain yogurt
1 tablespoon olive oil mayo
1/4 lemon
1/4 teaspoon salt and pepper
1 teaspoon dill ( add more for personal taste, i usually use almost 2 teaspoon)

For breading:
1/2-1 cup bread crumbs, i use parmassian bread crumbs
1 egg

Directions:
For cakes:
Combine all "cake" ingredients in medium sized mixing bowl.
In a med-lrg skillet heat 1/4- 1/2 cup olive oil ( another option to frying is baking but I have not tried that yet!), turn on med-high heat
In a small bowl, beat egg
In another small bowl put bread crumbs
Roll cake mix into 5 even balls and shape into discs
one by one dip cakes into egg and then into bread crumbs and add to heated oil
cook until golden brown
For sauce:
Mix all ingredients in a small mixing bowl and serve over cakes