Ingredients
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4 salmon fillets (about 1 1/4 lbs total)
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1 red bell pepper
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1 small onion
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3 large eggs
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1 cup matzo meal
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2 tbsp chopped green onions
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2 tbsp canola oil
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1/2 cup nonfat plain Greek yogurt
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2 tbsp chopped fresh dill
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2 tsp lemon juice
Steps
1
Preheat broiler. Line a rimmed baking sheet with foil. Pat the salmon dry and season with salt and pepper. Arrange salmon on prepared pan, skin-sides down. Broil salmon 6–8 min., until cooked through. Let cool slightly, then shred into fine pieces.
2
Meanwhile, halve the red bell pepper and remove the seeds. Finely chop bell pepper and the onion. Place in a small microwave-safe bowl with vented plastic. Microwave 1–2 min., until vegetables are soft.
3
In a large bowl, combine the eggs, matzo meal, and green onions. Season with salt and pepper. Add salmon and vegetables to bowl with egg mixture and mix until well combined.
4
Using a ⅓-cup measure, form salmon mixture into about 12 equal-size patties, about 1 inch thick. Heat a 12-inch nonstick skillet with the oil on medium-high. In batches, cook 3–4 min. per side, until golden. Drain on paper towels.
5
Meanwhile, in a small bowl, combine the yogurt, dill, and lemon juice until smooth. Season with salt and pepper. Serve salmon patties with sauce.