Friday, May 11

Salmon Cakes with Yogurt Sauce

I’m always looking for new, easy fish recipes and these salmon cakes fit the bill. They’re very similar to crab cakes (one of my favorite foods) but made with salmon instead. Unlike most fish cakes, which are full of mayo, this version is almost purely fish and veggies, with just a little beaten egg and panko breadcrumbs to bind them together. It’s the perfect way to use leftover salmon and can be assembled ahead of time for a super quick weeknight meal. The low-fat Greek yogurt sauce I served on the side was the perfect complement to the cakes (as was a cold glass of white wine).

Salmon Cakes with Chive Yogurt Sauce:
For Sauce
  • Combine 1/3 c. low-fat Greek yogurt, 1 tbsp. lemon juice, 1 tbsp. minced chives, salt, and pepper in a small bowl.
  • Place in the fridge until ready to serve.
For Cakes
  • Place 1/2 lb. salmon on a baking sheet, brush with olive oil, and season with salt and pepper.
  • Roast salmon in a 400°F oven for 20 minutes, or until just cooked through. Flake into pieces with a fork.*
  • Heat 1 tbsp. olive oil in a skillet over medium-low heat.
  • Add in 1 small, minced onion and 1/2 minced bell pepper and cook for 4-5 minutes, or until soft.**
  • Add in 1 minced garlic clove and cook for another minute. Turn off the heat and scrape vegetables into a large mixing bowl.
  • Let veggies cool to room temperature, then mix in 1/3 c. panko breadcrumbs, 1 tbsp. chopped fresh parsley, and the zest of 1 lemon.
  • Stir in the salmon and 2 beaten eggs and season salt, pepper, and a few dashes of hot sauce.
  • Combine until well mixed, adding a little more egg or breadcrumbs as needed to get the right consistency.
  • Divide mixture into quarters and roll into patties. Place in the fridge to firm up until cooking.***
  • Melt 1 tbsp. butter with 1 tbsp. olive oil in a large skillet over medium heat.
  • Add in the cakes and cook for 4-5 minutes per side, or until golden brown and warm all the way through.
  • Divide onto plates and serve with yogurt sauce and lemon wedges.

Serves two
*Can be made a day ahead and kept in an air-tight container in the fridge.
**Do not brown.
***Can be made one day ahead and kept in an airtight container in the fridge or frozen for a few weeks. Defrost in the fridge before cooking if frozen.