Did Someone Say Salmon?

This is a recipe in my Weight Watchers: From Pantry to Plate cookbook. It is one of my favorite meals to make and eat because it is quick, easy, and delicious. I make them at least once a month. With a little tartar sauce on the side they are like a poor-man's crab cake. I made them for dinner Monday night, and Tanner and Abigail LOVED them too! If there are left overs I heat them up in the microwave and serve them on a hamburger bun with some lettuce and tartar sauce...similar to the crab burger I frequently order at King Eider's Pub in Damariscotta.

Dilled Salmon Cakes

3 (5 oz.) cans of red or pink salmon, drained
1/2 C. plain dried bread crumbs
1/2 C. red onion, chopped
1/4 C. fat-free (or low-fat) mayonnaise
1 large egg, lightly beaten
2 T. chopped fresh dill (or 2 t. dried dill)
1/4 t. ground pepper

1. Combine all ingredients in a medium bowl. Stir, breaking up any large chunks of salmon, until just combined.
2. Form the mixture into 4 large cakes (or several small cakes if desired).
3. Spray a large nonstick skillet with nonstick spray and put over medium-high heat. Add the cakes and cook until browned and heated through, about 3-4 minutes on each side.

Note: I think you could swap out tuna for salmon and get the same effect. If you try this modification, let me know how it tastes.