Preparation

1. Use canned salmon, salmon in a pouch, or leftover cooked salmon.
2. Wash and finely chop green onion and bell pepper.
3. In a medium bowl, gently flake salmon.
4. Stir in 2 tablespoons of the chopped red pepper, green onion, mayonnaise, 1 tablespoon of the sour cream, 1 tablespoon of the lemon juice, and black pepper.
5. Place 4 crackers in a food processor or blender and pulse to make crumbs.
6. Add cracker crumbs and egg substitute to salmon mixture, mixing thoroughly to combine.
7. Divide and form mixture into 2 small balls, then flatten into cakes approximately 1/4-inch thick.
8. Sauté cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.
9. For lemon-herb sauce, mix together remaining 1 tablespoon of sour cream, remaining 1 tablespoon of lemon juice, and thyme; drizzle over salmon cakes.
10. For spinach salad, wash and trim spinach; chop carrots. Top spinach and carrots with any remaining chopped bell pepper; toss with dressing and sunflower seeds.
11. Serve salmon cakes with lemon-herb sauce, spinach salad, and remaining crackers.