I had no idea how much goodness I was getting myself into tonight.  I had some leftover dip ingredients and frozen salmon fillets and thought “why not?”.  If you follow me on Instagram, surely you could sense my hesitation when I posted this picture.  But boy was I wrong!

FoodFash Salmon Cakes (yields 1 – 425 calorie serving)

6 oz. salmon fillet, thawed

1/2 small avocado (the 99 cent size)

juice of 1/2 lemon

1/4 cup fresh parsley

2 green onions, chopped

salt to taste

nonfat plain Greek yogurt for garnish

In a food processor, puree avocado, lemon juice, and half of the salmon fillet.  Add the onions, parsley, salt, and remaining salmon and pulse a few times until all of the ingredients are mixed, but the salmon is still chunky (see below).

Heat frying pan over medium heat.  Spray with olive oil (or a high heat oil may work better).  Remove all of the salmon mix and form into a patty with your hands.  Cook patty for 4 to 5 minutes on each side, flipping gently so the salmon cake stays in tact.  If a small piece breaks off, gently form back together with the spatula.  Dollop with Greek yogurt and serve.

I’m going to try my hardest to use a word other than wow to explain what was going through my mind as I ate every last bite.  The tartness of the lemon, the slight texture of the chunk salmon, the crunch of the green onion, the coolness of the Greek yogurt…  It all came together more perfectly than I ever could have imagined.  And the avocado?  The avocado just did it’s little glue-like thing in the background.