Salmon Cakes with Red Pepper Mayonnaise

Ingredients:

• 1 (14 3/4-oz.) can red salmon, drained, skin and large bones discarded
• 1/2 cup plain dried bread crumbs
• 3 scallions, chopped
• 1/4 cup + 3 tbsp fat-free mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh dill
• 1/4 tsp black pepper
• 1 (5-ounce) jar roasted red pepper, well drained
• 1/8 tsp hot pepper sauce
• 2 tbsp chopped gherkins or pickles

Makes 4 Servings

1. To make the salmon cakes, put the salmon in a medium bowl and flake with a fork. Add the bread crumbs, scallions, 1/4 cup of the mayonnaise, the egg, dill and black pepper; stir to combine well. With damp hands, shape the mixture into 4 (1/2-inch-thick) patties.
2. Spray a large skillet with nonstick spray and set over medium-high heat. Add the patties and cook until browned and heated through, 3-4 minutes on each side. Transfer to a platter.
3. Meanwhile, to make the red pepper mayonnaise, combine the roasted red pepper, the remaining 3 tablespoons mayonnaise and the pepper sauce in a blender; puree. Add the gherkins and pulse until combined. Serve with the salmon cakes.

WW POINTS VALUE: 4 pts (1 salmon cake  & 2 tbsp red pepper mayonnaise)

Note: This recipe appears in the WW in 20 Minutes Cookbook. It was time for a healthy and colorful mealafter eating  all those goodies this past Memorial Day Weekend. This is also a nice weeknight meal for the whole family to enjoy because it's colorful and has plenty of nutrients. PLus. it will fill you up so you won't be looking for dessert. If you really want to spices things up, Add some garlic to the mayonnaise and it will be red pepper aioli.