When you think of yogurt, do you think of a creamy, sweet, fruit-flavored treat like I used to?  Well, over the course of the last couple years, yogurt has taken on a whole new identity for me.  I now think of yogurt as an incredibly versatile, healthy ingredient that I can use in so many different ways!  Plain yogurt (go for the non-fat variety) is tart and tangy with a little bit of a bite, making it a perfect alternative to sour cream!  And it works like a charm in today’s recipe for Spicy Salmon Cornmeal Cakes from Chobani®.  Yogurt holds together the cooked salmon, chopped veggies, cornmeal, and seasonings in these simple, yet scrumptious dinnertime delights!  For an extra burst of flavor, try topping your salmon cakes with this simple, 4-ingredient Cilantro Sauce.

Spicy Salmon Cornmeal Cakes

Ingredients:

1/3 cup Chobani non-fat plain Greek Yogurt

1lb fresh atlantic salmon

3 tbsp canola oil

1/2 small red onion, minced

1/2 small green onion, minced

2 garlic cloves, minced

1 tsp Old Bay Seasoning

2 tsp Sriracha chili sauce

1/3 cup Quaker yellow cornmeal

Direction:

1. Preheat broiler to high. Line a baking sheet with foil, spray lightly with cooking spray and set salmon on top. Broil until both sides are browned, 8-10 minutes total. Peel off skin and set filets aside.

2. Heat 1 Tbsp. oil in a medium skillet over medium heat. Add peppers and onions and cook, stirring often, until soft, about 3 minutes. Stir in garlic and cook about 30 seconds. Set aside.

3. Flake salmon into small pieces. Stir in onion-pepper mixture and add Old Bay, Sriracha, ground pepper, cornmeal and Chobani.

4. Use a ¼ cup measure to shape mixture into patties. Heat remaining oil in skillet over medium-high heat until hot. Cook salmon cakes on both sides until browned, 6-10 minutes total. Serve with Chobani Cilantro Sauce.

Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.