1. To make the creamy tomato-garlic sauce, cook the sundried tomatoes and garlic in a small saucepan of boiling water for 3 minutes. Drain, reserving 1⁄3 cup of the cooking liquid. Transfer the tomatoes and garlic to a food processor. Add the reserved cooking liquid, yogurt and hot chili sauce and purée until smooth.
2. Meanwhile, cook the potato and garlic in a medium saucepan of boiling water until tender, about 7 minutes. Drain and transfer to a large bowl. With a potato masher, mash the potato and garlic.
3. Stir in the salmon, 2 tablespoons breadcrumbs, the dill and the capers. Shape the salmon mixture into 8 cakes.
4. Heat the oil in a large nonstick frying pan over medium heat. Coat the salmon cakes in the remaining breadcrumbs. Add to the frying pan and sauté until golden-brown, about 3 minutes per side. Serve with the tomato-garlic sauce.

PER SERVING

320 calories
27 g protein
12 g total fat
3 g saturated fat
74 mg cholesterol
25 g total carbohydrate
6 g sugars
4 g fibre
751 mg sodium

Why is canned salmon so healthy? First, salmon is rich with omega-3 fatty acids—highly nutritious oils that keep the blood “flowing freely.” In addition, canned salmon contains a useful amount of calcium, which helps lower blood pressure. The calcium comes from the salmon bones, which are softened and made edible in the canning process.