Salmon Cakes with Spicy Yogurt Remoulade

8 oz cooked salmon, flaked into small pieces (use canned if you don't have fresh - two 7 oz cans)
1/2 cup onion, small dice
1/4 cup red bell pepper, small dice
2 tsp fresh parsley, chopped
2 tsp dijon mustard
1 egg, lightly beaten
3/4 cup bread crumbs (1/2 cup for cakes, 1/4 cup for breading
salt and pepper to taste
1 or more Tbs olive oil

Yogurt Remoulade
1/2 cup non fat yogurt
1 tsp capers
4 tiny gherkin pickels
1/2 tsp chili-garlic paste
2 tsp chopped mint

Alternate Remoulade (Spicy Tarter Sauce):
1/2 Cup Tarter sauce
1 Tbs dijoinaise
1/4 tsp cayenne

1.  Dice onion and bell pepper and saute in 1 tsp olive oil
2.  In small bowl mix together salmon, sauteed onions and bell pepper, parsley and dijon.
3.  Mix in the beaten egg and 1/2 cup bread crumbs.
4.  Form mixture into serving size patties.  Will make 3 (5oz) or 4 (4oz) cakes. 
5.  Heat saute Pan, being careful not to get it too hot or the cakes will burn on the outside
6.  Add olive oil to coat the pan.  1 - 2 Tbs based on preference
7.  Use spatula to add the cakes to the pan.  
8.  Brown on one side (about 2 minutes) then gently turn the cakes over.  
9.  You can finish by either frying or baking in a 350 degree oven for about 7 minutes

Remoulade:
1.  Combine all ingredients together.  Yields 1/2 cup sauce.  Suggest making double serving.