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Salmon Cakes with a Caper Yogurt Sauce


Cook Time: 15 minutes

Prep Time: 15 minutes

  • 1 egg white
  • 2/3 cup low-fat plain Greek yogurt, divided
  • Zest from 1 lemon plus 2 teaspoons lemon juice, divided
  • 1/2 tsp. J-Basket arajio natural sea salt, divided
  • Generous pinch celery seed
  • 1 cup Dynasty Panko Bread Crumbs
  • 1 pound cooked* boneless, skinless salmon, preferably sustainably sourced
  • 1 shallot, minced
  • 3 tsp. organic canola oil or avocado oil, divided
  • 3 Tbsp. mayonnaise
  • 2 tsp. chopped dill
  • 2 tsp. relish
  • 2 Tbsp. chopped capers
  • 1 tsp. whole grain or Dijon mustard
  • 1/4 tsp. ground pepper
  • Red onion slices, for garnish
  • Parsley leaves, for garnish
  1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
  2. Whisk egg white, 1/3 cup Greek yogurt, zest, ¼ teaspoon salt and celery seed in a large bowl. Flake the salmon into small pieces.
  3. Add the Dynasty Panko Bread Crumbs, the salmon and shallot to the Greek yogurt mixture and stir thoroughly to work the salmon into the binders and it becomes a consistent texture that can be formed into cakes.
  4. Form the salmon mixture into 8 even cakes. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Cook four salmon cakes until browned on the bottom, 2 to 3 minutes. Flip over and brown on the second side, 1 to 2 minutes. Transfer the salmon patties to the prepared baking sheet.
  5. Add the remaining teaspoon of oil. Reduce heat to medium. Cook the remaining 4 patties until browned on both sides, 1 to 3 minutes per side. Transfer the patties to the baking sheet.
  6. Bake the salmon cakes until cooked through, 5 to 7 minutes.
  7. Meanwhile, whisk the remaining 1/3 cup Greek yogurt, lemon juice, the remaining ¼ teaspoon salt, mayonnaise, dill, relish, capers, mustard and pepper in a small bowl.
  8. Serve the salmon cakes with the caper yogurt sauce and garnish with red onion and parsley .

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Dish Type / Ethnic Cuisine
Main Dish