Instructions: To prepare salmon cakes: Place celery, onion, and bread pieces in bowl of food processor.Pulse until evenly chopped. Add salmon and pulse to chop and blend. Transfer the salmon mixture to a bowl. Add cornmeal, pepper, salt substitute and stir to blend. Fold in egg white. Chill mixture for at least 20 minutes, perferable 1 hour.

To prepare sauce: combine wasabi and teriyaki sauce in a small bowl and blend well. Stir in the remaining ingredients and season to taste with salt and pepper. cover and chill.

Cooking: Heat 2 teaspoon oil in a medium nonstick skillet over medium heat. (Its okay to crowd the patties somewhat). Divide salmon mixture into 4 or 6 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to the pan; cook for 5 minutes on the first side or until set and lightly browned (adjust heat; dont burn). Flip and cook other side about 2 minutes. Serve the salmon cakes with the yogurt sauce.

Serves 2 to 3.

TIP : Could use canned or leftover grilled salmon.

NOTES : Ever wonder what to do with leftover grilled salmon? Its good in fish cakes. The wasabi sauce isnt for everyone. It offers a slightly bitter bite thats a welcome change from the usual tartar sauce. Tip - Chilling the salmon "batter" keeps them from falling apart when you cook them in the skillet. We served this with a lentil and orzo salad with broccoli (see recipe list).

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