|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Cucumber||1⁄2 Small, shredded|
|Dried dill weed||1⁄2 Teaspoon|
|Canned salmon||7 3⁄4 Ounce, drained, flaked, and skin and bones removed (1 Can)|
|Cooking oil||1 Teaspoon|
|Plain low fat yogurt||2 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon|
In a mixing bowl stir together egg, bread crumbs, shredded cucumber, the 1/2 teaspoon dillweed, and pepper.
Add salmon; mix well.
Shape into two 1/2-inch-thick patties.
Preheat a 10-inch microwave browning dish on 100% power (HIGH) for 5 minutes.
Use a heat-proof pastry brush to brush cooking oil on the bottom of the dish.
Place the salmon patties in the browning dish.
Micro-cook, uncovered, on 100% power (HIGH) for 4 to 5 minutes or till heated through, turning patties over once.
Meanwhile, in a small bowl stir together yogurt and the 1/4 teaspoon dillweed.
Arrange cucumber slices on 2 plates, if desired.
Top with salmon patties.
Dollop yogurt mixture atop patties.
If desired, garnish with fresh dillweed and serve with lemon wedges.