Salmon cakes with lime sauce

This one came out pretty well, in my opinion. It makes a lot of sauce, so if you want less, halve the sauce part of the recipe.

Mats
Cakes
2 cans salmon, drained
3/4c unseasoned bread crumbs
1/4c red bell pepper, chopped finely
1/4c green onion, sliced thinly
1 Tb fresh cilantro, snipped
2 egg whites
1/2 c mayonnaise

Sauce
1/2c mayonnaise
1/2c plain Greek yoghurt (or sour cream)
juice of 1 lime - about 1/3c

To make the cakes, combine the salmon, red bell pepper, green onion, cilantro, mayonnaise, and egg whites with 1/2c of the breadcrumbs. Mix with a fork, making sure to flake the salmon into small bits.

Heat 2 Tb olive oil in a medium saucepan over medium-high heat. Put the remaining 1/4c breadcrumbs onto a small plate. Form the salmon mixture into golf-ball sized balls, flatten slightly and press into the plate of breadcrumbs, coating both sides. Put in the hot pan and cook for 6 minutes on one side, then flip and cook the other side for an additional 3-4 minutes or until golden brown. Remove to a paper-towel lined plate.

To make the sauce, combine all the sauce ingredients in a bowl and mix thoroughly with a fork. It should be thin and runny.

I tossed some baby arugula and romaine lettuce with a bit of the leftover sauce and another sliced green onion, then served the cakes over the salad, each cake topped with a teaspoon of sauce.