Author Notes
My husband is not a big fan of fish so I try to find different ways to get him to not complain about eating it (fortunately, he eats things he knows are good for him but I prefer it when he also enjoys eating the meal!). This dish was created when I modified a salmon cake recipe from a Giada De Laurentiis cookbook. I had cans of salmon I wanted to use but hardly any of the ingredients in her recipe so instead I used it as my inspiration. I also prefer to use oatmeal instead of breadcrumbs when making meatballs, meatloaf, etc. I almost never have breadcrumbs on hand and, as a dietitian, prefer the use of whole grains when possible. —VRich
Ingredients
- Salmon Cakes
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1/3 cup
frozen corn, thawed
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1 cup
old fashioned oats, pulsed slightly in food processor (or 1 cup instant plain oats)
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1
egg, beaten
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1 tablespoon
whole grain dijon mustard
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3 tablespoons
mayonnaise
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1 tablespoon
capers, rinsed and drained, chopped
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2
garlic cloves, minced
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1 tablespoon
lemon zest
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1 tablespoon
fresh lemon juice
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1/4 cup
minced parsley
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2
6 oz. cans boneless, skinless salmon
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2 tablespoons
canola or olive oil
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2 tablespoons
buttery spread (like Smart Balance) or unsalted butter (optional)
- Lemon Caper Yogurt Sauce
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1/2 cup
plain yogurt
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1 tablespoon
lemon zest
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1 tablespoon
fresh lemon juice
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1 tablespoon
capers, rinsed and chopped
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Salt and pepper, to taste
Directions
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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).
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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).
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While salmon cakes are cooking, combine all ingredients for yogurt sauce. Refrigerate until ready to use.
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Serve salmon cakes immediately and top with yogurt sauce.
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