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(8 votes, average: 4.38 out of 5)
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With the right amount of flavor and just enough crunch, these salmon cakes are the perfect staple for a meal on the go. The exotic combination of flavors, balanced with the soft and creamy sauce is just as tasty as it is conveniently portable. Enjoy with a nice salad, you can even use the sauce as garnish!
Preparation
1. Mix together the yogurt, lemon juice and mustard. Add the green onion, red pepper, garlic powder, salt, cayenne, and salmon. Mix thoroughly.
2. Add the egg, mix thoroughly. Mix in the panko and form four equal size patties.
3. Heat the oil in a large non-stick skillet over medium-high heat, and cook the patties until brown, about 5 minutes on each side.
4. To make the sauce, mix together yogurt, mustard, lemon juice, parsley, capers, garlic and salt.
5. Spoon the sauce over the finished salmon cakes.
Julianne Scott, Drexel Food Lab
Ingredients:
For salmon cakes:
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- ¼ cup finely chopped green onion
- 2 tablespoons minced red bell pepper
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- pinch cayenne
- 10 ounces of canned salmon, flaked, skin and bones removed
- 1 large egg, lightly beaten
- 1 cup panko
- 1 tablespoon canola oil
For sauce:
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon parsley, chopped
- 1 teaspoon capers, chopped
- ½ teaspoon garlic
- dash salt
Nutritional Information
Calories
223 cals
Fat
10 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
4 g
Carbohydrates
13 g
Sugar
2 g
Fiber
1 g
Protein
21 g
Sodium
361 mg
*per serving
