Salmon Fillet

By AuntieGooper

Ingredients

• Salmon:
• 1 pound skinless salmon fillet (see Cook's Note)
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• Patties:
• 1 large egg, beaten
• 1/3 cup (1/2-ounce) chopped fresh chives
• 26 saltine crackers, crushed, divided
• 1/2 cup frozen corn, thawed
• 2 tablespoons Dijon mustard
• 3 tablespoons mayonnaise, plus more, as needed
• 1 tablespoon capers, rinsed and drained
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, at room temperature
• Sauce:
• 1/2 cup full-fat plain Greek yogurt
• 1 1/2 tablespoons capers, rinsed, drained and chopped
• Kosher salt and freshly ground black pepper

Preparation

Step 1

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 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers,
the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties,
about 3/4 inches thick. (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. 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 each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers,. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.
Cook's Note:

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste.
Put in a baking dish and bake until just cooked through, about 15 to 20 minutes