Recipes
Mar 12, 2012

Recipe: Salmon cakes with lemon-caper yogurt sauce

By: Giada De Laurentiis

Recipe: Salmon cakes with lemon-caper yogurt sauce Author: Style At Home

Recipes
Mar 12, 2012

Recipe: Salmon cakes with lemon-caper yogurt sauce

By: Giada De Laurentiis

For all the salmon lovers, like me, this one’s for you. These l emony fish cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of bread crumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook.
Weeknights-with-Giada-Salmon-Cak.jpg
Ingredients
Salmon cakes
  • 1 (14.75-ounce) 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 tablespoons Dijon mustard
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 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
  • 1 tablespoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions
For the fish cakes: Using a fork, flake the salmon into ½-inch 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 ¾ inch 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 20 minutes.

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

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

Serves 4 to 6.


Weekends-with-Giada-cover.jpg Excerpted from Weeknights with Giada by Giada De Laurentiis Copyright © 2012 by Giada De Laurentiis. Photographs copyright © 2012 by Amy Neunsinger. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Recipe: Salmon cakes with lemon-caper yogurt sauce