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SALMON - Salmon Cakes with Lemon-Caper Yogurt Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
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| From Redbook Sauce: | |
| ½ cup | full-fat plain Greek yogurt |
| 1½ Tbsp | capers, rinsed, drained, and chopped |
| 1 Tbsp | grated lemon zest |
| 1 Tbsp | fresh lemon juice |
| ½ tsp | kosher salt |
| ¼ tsp | freshly ground black pepper |
| ~ Salmon cakes: | |
| 1 (14.75-oz) can | boneless, skinless pink salmon, drained |
| 1 large | egg, beaten |
| 26 | saltine crackers, finely crushed (1⅓ cups) |
| ⅓ cup | chopped chives |
| ½ cup | frozen corn, thawed |
| ¼ cup | mayonnaise |
| 2 Tbsp | Dijon mustard |
| 1 Tbsp | capers, rinsed, drained |
| 1 Tbsp | grated lemon zest |
| 1 Tbsp | fresh lemon juice |
| 3 Tbsp | vegetable oil |
| 3 Tbsp | unsalted butter |
1. Sauce: In a small bowl, mix the ingredients. Refrigerate until ready to use.
2. Salmon cakes: Using a fork, flake salmon into ½-inch pieces in a medium bowl. Add egg, ½ cup of the crushed crackers, chives, corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form the salmon mixture into eight 3-inch patties, about ¾ inch thick. Carefully coat patties in the remaining crushed crackers and refrigerate for 20 minutes.
3. In a large nonstick skillet, heat oil and butter over medium heat. Add salmon patties and cook 6 to 7 minutes on each side, until golden and crispy. Drain patties on paper towels. Serve with sauce.
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