As promised here is the recipe for Diabetic Salmon patties I use taken from " The Art of Cooking for the Diabetic". I will give you the recipe as it is in the book then tell you how I modify it for myself. You can modify it too for your taste as well. The good thing about these recipes is that they already have the nutritional values figured out. Which makes it easy to fill to plug them into th Ck data base.
1 can ( 14 1/2 oz) red or pink salmon
2/3 cup dry oatmeal
1/4 cup milk ( I use unsweetened soy milk and they come out fine )
1/2 cup egg substitute or two eggs, beaten
3 tbs. finely chopped onion
1 tbs. snipped fresh dill ( I leave this out and opt for a home made blackening seasoning instead )
1/2 tsp salt ( I leave this out because my seasoning is spicy enough that I feel I can leave out the salt )
1/4 tea pepper
2 tsp margarine ( I use a griddle with pam and this works fine thus eliminating the need for the margarine. The flavor doesn't seem to be effected all that much.)
Cucumber Dill Sauce
1/2 cup plain low fat yogurt
1/4 small cucumber, seeded and diced
1/2 small tomato, diced small
1 tbs. finely chopped onion
1 tbs snipped fresh dill or 3/4 tsp dried dill

Drain salmon; mash bones into salmon. ( I also take out the grey skin because I don't like the taste of it ).Add oatmeal,milk,egg sub.,onion ( I like to use a red onion because of the flavor. I also leave out all the dill stuff an add 1/4 cup chopped red pepper and add the extra cals to the total)dill,salt, and pepper; mix well. Form into patties. ( If you use a 1/3 cup measuring cup you will come up with about six servings ).
Melt margarine in a non stick skillet. Add salmon patties and cook over medium heat about 4 minutes on each side until patties are browned and heated through.
To prepare sauce, combine yogurt, cucumber, tomato, onion, and dill in a small bowl. Mix well. Serve with or over salmon patties. If you don't like yogurt you could try Greek yogurt because it has a very bland almost sour cream texture to it. A lot of grocery stores are now carrying some brand of Greek yogurt which comes in a non-fat form. I don't eat the dill sauce since I make mine with a blackening seasoning. Here is my blackening seasoning recipe: 2 tbs. Penzey's Northwoods season
dash of chili season
dash of chipolte season
dash of cayenne red pepper
Once again Penzeys Spices can be found at: www.PenzeysSpices.com (1-800-741-7787)
Now for the nutritional breakdown: Cal per patty plus 1/4 cup sauce:
cal.=165
cho.=10
pro.=17g
total fat=7
sat fat=2.5
chol.=25mg
fiber1.5
sod.=555
Yesterday I got my hubby on the Ck sight where we looked at how long it would take to lose weight if we ate so many calories per week. He finally saw how many cals he was eating each week and how long it was going to take him to lose weight. We both saw at which weight we had to be before we were at the safe weight for our health. We both know we are taking the slower paths to get there, but we vowed to get there and not stop. It was good for him to see the facts because at work engineers tend to get flabby and not care about their health. Already there have been a multitude of his business associates whom have had heart attacks and strokes and he doesn't want to join those ranks. I'm glad I finally figured out what my maintenance calories will be in the future. At least I know I won't be starving, but I also see that that at the calorie count I have chosen to lose at, I can't go over it like I did last week. Therefor, I am going to try and stay within my boundaries a lot better. Hope everyone has a good week.