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1
Preheat oven to 350 degrees.
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2
Line a baking sheet with foil.
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3
Place the salmon on the foil, skin side down.
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4
Brush Oil onto te salmon.
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5
Season.
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6
Place the baking sheet into the oven and roast for 15-20 minutes.
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7
Raise the oven temperature to 450 degrees.
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8
Spray a baking sheet with cooking spray and set aside.
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9
Remove pan from oven, cover tightly with foil and let rest for 10 minutes.
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10
Place the pan in the refigerator and cool completely.
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11
While the salmon is cooling, heat a sautee pan on stove over medium heat.
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12
Add butter to melt.
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13
Add the garlic, celery, perppers and parlsey.
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14
Season with Mrs.
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15
Dash.
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16
Stir and sautee until the vegetables are soft.
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17
Remove vegetables from pan and allow to cool at room temperature.
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18
Once the salmon is cooled, remove from oven and flake with a fork,.
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19
Place salmon in a large bowl.
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20
Add the vegetables, fresh bread crumbs and 1/2 cup of the dry bread crumbs, yogurt, egg whites and mustard.
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21
Season once more.
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22
Stir to combine, make into cakes and refrigerate for at least 30 minutes, to set.
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23
Place the remaining 1/2 cup of dry bread crumbs on a plate and season.
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24
Generously, spray a large skillet wit cooking spray and heat over medium heat.
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25
While the pan is heating, dip the cakes into the bread crumbs, one at a time and set aside until the pan is ready.
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26
cook cakes until golden brown on bottom, about 3-4 minutes.
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27
Carefully turn the cakes over onto the prepared baking sheet.
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28
Place the pan in the oven and continue to cook for another 15-20 minutes.
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29
Serve warm.
