Salmon Cakes with Lemon-Parsley Mayo

Sauté chopped onions in olive oil until translucent. Add red bell pepper and salmon. Set aside mixture for 10 minutes to cool.

Add remaining ingredients except breadcrumbs. Check seasoning by frying a small amount of mixture in oil. Adjust seasoning as desired.

Form mixture into patties and dredge both sides in breadcrumbs. Pour a little olive oil in a non-stick skillet and gently place salmon cakes in the pan. Cook both sides until golden. Repeat with remaining patties. Drain on paper towels. Serve with lemon-parsley mayonnaise on the side.

Make the lemon-parsley mayonnaise: Simply mix together 1 cup low-fat mayonnaise, 3 tablespoons chopped parsley, 1 tablespoon pickle relish, and 1/2 teaspoon lemon juice. Season with salt and pepper to taste.