Salmon Cakes with Lemon Caper Yogurt Sauce

Name: Salmon Cakes with Lemon Caper Yogurt Sauce
Yield: Serves 2-3 people
Ingredients: 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); 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

By Vanessa Richardson

July 15, 2014

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Salmon Cakes with Lemon Caper Yogurt Sauce

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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. —Vanessa Richardson

Serves: 2-3 people

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

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).
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).
While salmon cakes are cooking, combine all ingredients for yogurt sauce. Refrigerate until ready to use.
Serve salmon cakes immediately and top with yogurt sauce.