1/2 cup Plain non-fat yogurt
1/3 cup Tomato (seeded and chopped)
1/3 cup Cucumber (seeded and chopped)
1 tbsp Finely chopped onion
1 tbsp Finely chopped fresh dill
2 tbsp Finely chopped onion
1 can Pink salmon (drained, skin and bones removed)
3/4 cup Oats (quick or old fashioned, uncooked)
1/3 cup Skim milk
1/3 cup Liquid egg substitute with yolk
1 tbsp Finely chopped fresh dill
1/4 tsp Salt (optional)

In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes.

In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties.

Lightly spray large nonstick skillet with cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

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