In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4" thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat oil over med. heat. Add patties and cook 5 min. per side until browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce. Makes 4 servings. Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 min. before using. Makes 1 cup
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 4|
|Calories from Fat: 528 (40%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 164.3mg||51 %|
|Sodium 3801.9mg||131 %|
|Potassium 899.9mg||24 %|
|Total Carbohydrate 145.6g||43 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 135.1g|
|Protein 54.6g||78 %|
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Calories per serving: 1332
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