“Simple spring meals” is my mantra right now.  I am shaking off the winter cabin fever by taking as much time as I can outdoors (that can be tough with work!).  I am having so much fun dabbling in the tasty and simple recipes from The Cabot Creamery Cookbook  {as a member of Cabot’s Cheese Board, I am a big fan of sampling not only the cheese, but tasty yogurt recipes straight from the farm families imbedded in this book – however, I am not compensated for this post).

Interested in having a copy of the 150 recipes, plus stories from these farm families of your own?  You’re in luck, I have a copy to give away!


To WIN: Just write a comment below and share this recipe post on social media and you’re entered to WIN a free copy of this fabulous cookbook plus a $25 Cabot cheese gift box.  It’s that simple!

Today, I am taking to page 186 and making Simple Salmon Cakes With Greek-Style Yogurt. They are super simple to make, plus you can add whatever extra goodies you want to give them your special flavor signature.  I am thinking herbs like rosemary, thyme, basil or dill would be a delicious mix-in.  You can also fire ’em up with sriracha or peppers like cayenne or jalapeno . . .


Another thing I love about salmon or even crab cakes for the matter, my kids devour them.  I am always touting fish for protein and healthy fats — so aim to get fish at least 2 times per week.  Are you doing that already?  With this recipe, the Greek yogurt thickens it up and binds the salmon patties together, but be sure to refrigerate or they will not stick together well.  Plus, a well heated skillet allows the patties to brown nicely, too!




Serves 2 (2 cakes each)

6 ounces cooked salmon, broken up, or 8 oz. raw salmon, finely diced

1/4 cup 2% fat plain Greek-style yogurt

2 Tablespoons panko (Japanese breadcrumbs)

1 teaspoon Dijon mustard

1 teaspoon sriracha or chili pepper sauce (optional)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 Tablespoon butter


Mix together salmon, yogurt, breadcrumbs, mustard, sriracha, salt, pepper and any additional seasonings/ingredients in a medium bowl.  With hands, form mixture into round, flat patties.  Refrigerate about 30 minutes.

Melt butter in a non-stick skillet set over medium heat.  Add salmon cakes and cook 3 to 4 minutes or until nicely browned on each side.  Remove from skillet and serve on a bed of greens.  Enjoy!

Nutrition Information (per serving): Calories: 347, Total Fat: 19 g, Saturated Fat: 6 g,  Trans Fat: 0 g, Cholesterol: 84 mg, Sodium: 588 mg,              Carbohydrates: 15 g, Dietary Fiber: 1 g, Sugars: 6 g, Protein: 26 g

Enjoy eating (and cooking) simply!

(Don’t forget to post your comment below and share this post to win goodies from Cabot Creamery.  Winner will be announced by May 15. Good luck!)