This appeared in the May 2013 edition of Nutrition Action, p. 12.
I haven't tried it yet.

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1 lb. skinless salmon filet ( or 14 oz. can salmon, drained)

1/2 C diced red onion

2 T. lemon juice

10 oz. frozen chopped spinach, thawed

1/4 C low fat sour cream

2 T. dijon mustard

1/2 C whole wheat bread crumbs

2 T canola oil.

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Pulse salmon in a FP til minced.

In large bowl, mix next 6 ingredients, add salmon and combine.

Form into 3 inch cakes, 1/2 inch thick.

Sauté in canola 1-2 min. per side.
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Whip up some dill dressing - (greek yogurt, fresh dill sprigs, lemon juice,
dijon mustard, shallot, salt)