Salmon Cakes with Lemon-Caper Yogurt Sauce
Giada De Laurentiis, Food Network(salmon)
Salmon Cakes with Lemon-Caper Yogurt Sauce
Yield: 6-8 salmon cakes
Prep Time: 20 min
Inactive: 1 hour 20 min
Cook Time: 15 min
Ingredients
1 lb skinless salmon fillet
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Patties:
1 large egg, beaten
⅓ C (½-oz) chopped fresh chives
26 saltine crackers, crushed, divided
½ C frozen corn, thawed
2 Tbsp Dijon mustard
3 Tbsp mayonnaise, plus more as needed
1 Tbsp capers, rinsed and drained
1 Tbsp lemon juice
1 Tbsp lemon zest
3 Tbsp vegetable oil
3 Tbsp unsalted butter, room temperature
Sauce:
½ C full-fat plain Greek yogurt
1½ Tbsp capers, rinsed, drained, and chopped
1 Tbsp lemon juice
1 Tbsp lemon zest
Kosher salt and freshly ground black pepper
Instructions
- Salmon:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the salmon with olive oil and season with salt and pepper, to taste.
- Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side.
- Set aside to cool for 20 minutes. Patties:
- Using a fork, flake the salmon into ½-inch pieces and put into a medium bowl.
- Add the egg, chives, ½ the crushed crackers, corn, mustard, mayonnaise, capers, lemon juice and zest. Mix gently until just combined.
- Form the mixture into 2½-inch diameter patties, about ¾ inche thick, (If the mixture is too dry to form the patties, add extra mayonnaise, 1 tablespoon at a time.)
- Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour.
- In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes per side.
- Drain on paper towels. Sauce:
- In a small bowl, mix together the yogurt, capers, lemon juice and zest. Season with salt and pepper to taste.
- Arrange the salmon cakes on a platter and serve alongside the sauce.