Recipe

April 15, 2012

Salmon Cakes With Lemon-Caper Yogurt Sauce Recipe

Recipe:

Print This

Step 1: Using a fork, flake the salmon into 1/2″ pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4″ thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tbsp at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.

Step 2: In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7-8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

Step 3: For the sauce, mix the yogurt, capers, lemon zest, lemon juice, salt and pepper in a small bowl. Arrange the salmon cakes on a platter and serve the sauce alongside.

See more recipes from Giada de Laurentiis.

Reprinted with permission from Giada de Laurentiis’ Weeknights With Giada (2012 Clarkson Potter).

Ingredients

Salmon Cakes
1 (15-oz.) can boneless, skinless pink salmon, drained
1 large egg, beaten
1/3 cup chopped fresh chives
26 saltine crackers, crushed (1-1/2 cups)
1/2 cup frozen corn, thawed
1/4 cup mayonnaise, plus more as needed
2 tbsp Dijon mustard
1 tbsp capers, rinsed and drained
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
3 tbsp vegetable oil
3 tbsp unsalted butter, at room temperature

Sauce
1/2 cup full-fat plain Greek yogurt
1-1/2 tbsp capers, rinsed, drained and chopped
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

Yield:

Step 1: Using a fork, flake the salmon into 1/2″ pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4″ thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tbsp at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.

Step 2: In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7-8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

Step 3: For the sauce, mix the yogurt, capers, lemon zest, lemon juice, salt and pepper in a small bowl. Arrange the salmon cakes on a platter and serve the sauce alongside.

See more recipes from Giada de Laurentiis.

Reprinted with permission from Giada de Laurentiis’ Weeknights With Giada (2012 Clarkson Potter).

[img_assist|nid=2118566|title=|desc=|link=popup|align=middle|width=225|height=285]
Photographer:

Amy Neunsinger

Tags: chef cookbook Corn Easy Food Network Giada de Laurentiis Recipe salmon Salmon Cakes Weeknights With Giada

Related Articles

Cheese-Stuffed Dates With Prosciutto Recipe

Grilled Salmon With Citrus Salsa Verde Recipe

Spicy Linguine With Clams & Mussels Recipe