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Easter

Salmon Cakes with Lemon Caper Yogurt Sauce

by:
July 15, 2014
0 Reviews
Salmon Cakes with Lemon Caper Yogurt Sauce
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

  • Serves 2-3 people
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
In This Recipe
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.
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