Salmon Cakes with Herbed Lemon Yogurt Sauce

Ingredients

  • Salmon Patties
  • ½ lb salmon
  • olive oil
  • kosher salt and freshly ground black pepper
  • 4 Tbsp unsalted butter
  • 1 small red onion, diced
  • 1 ½ cups celery, diced small (~ 4 stalks)
  • 1 small red bell pepper, diced small (~ ½ cup)
  • 1 small yellow bell pepper diced small (~ ½ cup)
  • ¼ cup fresh flat-leaf parsley, minced
  • 1 Tbsp capers, drained
  • ¼ tsp Tabasco sauce
  • ½ tsp Worcestershire sauce
  • 1 ½ tsp Old Bay seasoning
  • 1 cup bread crumbs (gluten-free if you’re avoiding gluten)
  • ½ cup mayo (or Greek yogurt)
  • 2 tsp Dijon mustard
  • 2 eggs, lightly beaten (large or XL)

  • Herbed Lemon Yogurt Sauce
  • ¾ cup Greek yogurt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp prepared horseradish
  • 2 ½ tsp chopped fresh thyme (or 1 teaspoon dried)

Instructions

  • Salmon Patties
  • Preheat the oven to 350° F.
  • Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked.
  • Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 2 Tbsp of the butter, 2 Tbsp olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, ½ tsp salt, and ½ tsp pepper in a large saute pan over medium-low heat and cook until the vegetables are soft (~ 15 to 20 minutes)
  • Cool to room temperature.
  • Flake the chilled salmon into a large bowl, and put about a quarter of it into the container of a food processor, along with the mustard
  • Turn the machine on, and let it run, stopping to scrape down the sides if necessary, until the mix becomes pasty.
  • Add the processed salmon back into the bowl with the rest of the flaked salmon
  • Add the bread crumbs, mayonnaise, and eggs. Add the vegetable mixture and mix well.
  • Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 ½ to 3-ounce) cakes.
  • Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat.
  • In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
  • Drain on paper towels; keep them warm in a preheated 250° F oven and serve hot.
  • Serve with Herbed Lemon Yogurt Sauce

  • Herbed Lemon Yogurt Sauce
  • In a small bowl add the Greek yogurt, lemon juice, horseradish, and 2 ½ teaspoons thyme in a small bowl.
  • Season sauce to taste with salt and pepper
  • Mix until well combined
Serves: 4