Salmon Cakes with Spicy Yogurt Remoulade
Salmon Cakes with Spicy Yogurt Remoulade
Servings: 4 each
Ingredients
For the Salmon Cakes
- 8 oz cooked salmon flaked into small pieces (you can use canned if you don't have fresh)
- 1/2 cup onion small dice (about 1/2 yellow onion)
- 1/4 cup red bell pepper small dice
- 2 tsp fresh parsley chopped
- 2 tsp dijon mustard
- 1 each egg lightly beaten
- 1 cup Panko* Bread Crumbs 1/2 cup for cakes, 1/2 cup for breading
- 1.5 Tablespoons olive oil
- salt and pepper
For the Spicy Yogurt Remoulade
- 1/2 cup nonfat yogurt
- 4 each cornichon* pickles minced (about 1 1/2 Tbsp)
- 1 tsp capers minced
- 1/2 tsp. Sambal Oelek chili-garlic paste
- 2 tsp parsley chopped
- 2 tsp mint chopped
Instructions
For the Salmon Cakes
- Preheat oven to 350 degrees.
- Dice the onion and bell pepper. Saute in 1 tsp olive oil until soft. Allow to cool slightly.
- In a large bowl, mix together the salmon, sauteed onion and red bell pepper, parsley and dijon. Mix in the beaten egg and 1/2 cup Panko bread crumbs. The egg and bread crumbs should act as a binding agent.
- Divide the mixture into 4 parts, pressing each into a 1" thick round cake. Press the cakes into the remaining 1/2 cup Panko bread crumbs on both sides.
- Heat a large saute pan, but be careful not to get the pan too hot or the cakes will burn on the outside. Add 1 Tbsp olive oil and using a spatula, put the salmon cakes in the pan. Brown on one side, about 2 minutes. Gently turn over the cakes and place the pan in the oven, about 7 minutes to finish cooking. I like to finish them in the oven so that they do not burn on the outside before they are cooked and hot in the middle.
For the Spicy Yogurt Remoulade
- Combine all ingredients together. Yields about 1/2 cup sauce.
Notes
*Cornichon pickles are made from tiny gherkin cucumbers and are often served with cheese fondue or a charcuterie plate. You can substitute dill pickles.
*Panko Bread Crumbs are a very light and flaky Japanese style bread crumb. You can use regular bread crumbs if you want.