Salmon Cakes with Lemon Caper Yogurt Sauce

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 not all the ingredients for her recipe. I also prefer to use oatmeal instead of breadcrumbs when making meatballs, meatloaf, etc. I almost never have breadcrumbs on hand and prefer the use of whole grains when possible. You can add the dry oatmeal as is or pulse it for a few seconds in a food processor for a finer texture. Another option is to use cooked quinoa instead of the oats which will also increase the protein content of the dish.

salmon cakes 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 Tbsp whole grain dijon mustard
  • 3 Tbsp mayonnaise
  • 1 Tbsp capers, rinsed and drained, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/4 cup minced parsley
  • 2 – 6 oz. cans boneless, skinless salmon
  • 2 Tbsp Canola or olive oil
  • 2 Tbsp Smart Balance or unsalted butter (optional)

Yogurt Sauce:

  • 1/2 cup plain yogurt
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp capers, rinsed and chopped
  • Salt and pepper, to taste

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.

salmon cakes with yogurt sauce

 

 

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