Low FODMAP Salmon Cakes with Dill Yogurt Sauce

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Low FODMAP Salmon Cakes with Dill Yogurt Sauce

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Ingredients

4 servings

For the dill yogurt sauce

1 cup plain whole-milk yogurt
Redwood Hill Farm Plain Goat Milk Yogurt 32 oz. - Low FODMAP Certified Green Valley Creamery Lactose Free Low Fat Plain Yogurt 6 oz. - Low FODMAP Certified Redwood Hill Farm Plain Goat Milk Yogurt 6 oz. - Low FODMAP Certified Green Valley Lactose Free Organic Plain Lowfat Yogurt Low FODMAP Friendly 24oz Green Valley Lactose Free Organic Plain Yogurt
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2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 small garlic clove, finely grated
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp salt

For the salmon cakes

1 lb fresh salmon fillet, skin removed
⅓ cup panko breadcrumbs
1 large egg, lightly beaten
2 tbsp mayonnaise
1 tbsp dijon mustard
2 scallions, thinly sliced (green parts only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 tbsp fresh parsley, finely chopped
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the sauce: stir together the yogurt, dill, lemon juice, garlic, and salt in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.
2
Finely chop the salmon by hand into pieces no larger than 1/4 inch — some variation in texture is fine and desirable. Transfer to a large bowl.

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