Salmon Cakes With Lemon-Caper Yogurt Sauce
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Egg (beaten)1 cup
Corn (frozen, thawed)2 tbsps
Dijon Mustard1.5 tbsps
Capers (rinsed, drained and chopped)1 tbsp
Lemon Juice1 tbsp
Lemon Zest3 tbsps
Vegetable OilDirections:
1
Watch how to make this recipe
2
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
3
Drizzle the salmon with olive oil and season with salt and pepper, to taste
4
Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side
5
Set aside to cool for 20 minutes
6
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl
7
Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest
8
Mix gently until just combined
9
Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick
10
(If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour
11
In a large nonstick skillet, heat the oil and butter over medium heat
12
Add the patties and cook until golden and crispy, about 7 to 8 minutes each side
13
Drain on paper towels
14
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest
15
Season with salt and pepper, to taste
16
Arrange the salmon cakes on a platter and serve alongside the sauce