Salmon Cakes with Lemon Caper Yogurt Sauce

Ingredients

Salmon Cakes

• 1/3 cup frozen corn, thawed
  
• 1 cup old fashioned oats, pulsed slightly in food processor (or 1 cup instant plain oats)
  
• 1 egg, beaten
  
• 1 tablespoon whole grain dijon mustard
  
• 3 tablespoons mayonnaise
  
• 1 tablespoon capers, rinsed and drained, chopped
  
• 2 garlic cloves, minced
  
• 1 tablespoon lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 1/4 cup minced parsley
  
• 2 6 oz. cans boneless, skinless salmon
  
• 2 tablespoons canola or olive oil
  
• 2 tablespoons buttery spread (like Smart Balance) or unsalted butter (optional)
  

Lemon Caper Yogurt Sauce

• 1/2 cup plain yogurt
  
• 1 tablespoon lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon capers, rinsed and chopped
  
• Salt and pepper, to taste
  

Directions

1. For the salmon cakes, combine all ingredients except for salmon in a large bowl. Drain salmon and crumble into bowl. Incorporate into mixture, preferably with hands. Do not overmix. Form patties to desired size (I made ones about 3 inches in diameter).
2. Add 1 Tbsp olive or canola oil to pan over medium-high heat. Working in batches (I did two batches), cook salmon cakes for 5 minutes (uncovered), flip, then add 1 Tbsp Smart Balance or unsalted butter and cook another 5 minutes (covered).
3. While salmon cakes are cooking, combine all ingredients for yogurt sauce. Refrigerate until ready to use.
4. Serve salmon cakes immediately and top with yogurt sauce.