Ingredients:
415g canned salmon, drained
1 cup potato, mashed
2 tablespoons milk
1 small onion, grated
1/2 teaspoon lime rind, grated
1 tablespoon chives, chopped
1 teaspoon dill, chopped
1 egg white
1/4 cup polenta
cooking-oil spray
1 medium red bell pepper
1/2 cup herb and garlic dressing
1 teaspoon sugar
1/4 cup yogurt
1 teaspoon dill, chopped

Directions:
Combine salmon, potato, milk, onion, herbs and egg white in bowl; mix well.
Shape mixture into 8 patties, coat with polenta, place on oven tray coated with cooking-oil spray; refrigerate for 30 minutes.
Coat patties with cooking oil-spray. Bake, uncovered, in a hot oven for 15 minutes or until browned and hot, turning over halfway through cooking.
Meanwhile, quarter bell pepper and remove seeds and membranes. Grill bell pepper, skin-side up, until skin blisters and blackens. Peel skin and chop capsicum. Blend or process capsicum, dressing and sugar until smooth. Add yogurt, process until combined. Stir in remaining dill.
Remove patties from the oven and serve with bell pepper mayonnaise