Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce
Salmon Cakes with Lemon Yogurt Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Sauce:

  • 1

    c plain yogurt

  • 1

    t lemon zest

  • 1

    T fresh lemon juice

  • 1/4

    c chopped fresh mint or parsley OR 1/2t dried tarragon

  • S&P to taste

  • For Salmon Cakes:

  • 15

    oz salmon,drained

  • 1/2

    c finely diced onion

  • 1/2

    c finely diced celery

  • 1/2

    c corn kernels, canned or frozen (thawed)

  • S&P to taste

  • 1/2

    c mayo

  • 1

    T Dijon mustard

  • 1

    t drained pickle relish

  • 1

    t fresh lemon juice

  • 1/2

    t Worcestershire sauce

  • 1/4

    T paprika

  • 2

    dashes Tabasco sauce

  • 1

    egg

  • 1 1/2

    c cracker crumbs (preferable saltines), divided use

  • 2

    T unsalted butter

  • 2

    T corn oil

Directions

Make lemon yogurt sauce by combining all ingredients. Refrigerate, covered For cake: flake salmon into bowl. Add onion,celery,corn s&p. fold together with a rubber spatula. Set aside. In another bowl, combine the mayo, mustard, pickle relish, lemon juice. Worcestershire, paprika and tabasco. Fold into the salmon. Lightly beat the egg. Using the spatula, fold into salmon along with 1/2c cracker crumbs. Place remainder of crumbs on a plate. Form the salmon into 8 (3") patties. Coat with crumbs. Refrigerate, loosely covered, for 1 hour. Melt butter and oil in skillet over med heat. Cook cakes,3-4 min per side, adding more butter and oil as necessary. Drain on paper towel. Serve with sauce

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