Recipe by Holly Clegg, Trim & Terrific

Makes 6 patties

Ingredients:

• 1 1/4 pounds fresh farmed salmon fillets, skinned
• 1/3 cup onion, finely chopped
• 3 tablespoons light mayonnaise
• 1/2 teaspoon dried dill weed
• 1/2 cup Italian bread crumbs
• Salt and pepper to taste

Horseradish Caper Sauce:

• 1/4 cup light mayonnaise
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 1 tablespoon onion, finely chopped
• 1 teaspoon capers, drained

Instructions:

Trim salmon and cut into 2-inch cubes; place in the food processor or chop finely by hand. Add the onion, mayonnaise, dill weed and bread crumbs, mixing well. Season to taste. Coat a skillet with nonstick cooking spray and heat.

Make the salmon mixture into 6 patties and brown the patties over a high heat for 1 minute. Lower heat and continue cooking for a few minutes; turn over and continue cooking about 3 more minutes. Do not overcook. Serve with Horseradish

Caper Sauce is made by stirring together mayonnaise, horseradish, lemon juice, onion and capers. Refrigerate.