1 For the sauce, combine yogurt, tomato, cucumber, onion, and dill in a small bowl. Mix well. Cover and chill.
2 For the salmon cakes, combine salmon, Quaker Oats, milk, egg whites, onion, dill, and salt in a medium bowl. Mix well.
3 Let stand for 5 minutes. Shape into 5 oval patties about 1 inch thick.
4 Lightly spray a non-stick skillet.
5 Cook salmon cakes over medium heat for 3 to 4 minutes on each side, until golden brown. Serve with the sauce.