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Salmon Cakes with Creamy Caper Mustard Sauce

Salmon Cakes with Creamy Caper Mustard Sauce
  • Prep 45 min
  • Total 45 min
  • Servings 4
Sophisticated, quick and easy aren’t three words you often find strung together, unless you’re describing these sure-to-impress crispy, golden salmon cakes. The lighter, more upscale version of tartar sauce is what seals the deal.
Updated December 12, 2016

Ingredients

Pickled Cucumbers

  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 thinly sliced English (hothouse) cucumber

Sauce

  • 3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
  • 2 tablespoons finely chopped Italian (flat-leaf) parsley
  • 2 tablespoons capers, drained, rinsed and chopped
  • 1 tablespoon Dijon mustard

Cakes

  • 1 lb salmon fillet, boneless, skin removed, cut into 2-inch cubes
  • 1 egg
  • 1 1/4 cups Progresso™ plain panko crispy bread crumbs
  • 1/2 cup red bell pepper, finely diced
  • 2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil

Steps

  • 1
    In medium bowl, beat vinegar, sugar and 1/2 teaspoon salt until sugar and salt are dissolved. Add sliced cucumber; toss to coat. Cover and keep chilled until ready to serve.
  • 2
    In small bowl, beat Sauce ingredients with whisk. Cover and refrigerate until ready to serve.
  • 3
    Place salmon in food processor; pulse several times until salmon is finely chopped.
  • 4
    In large bowl, mix salmon, egg, 1/4 cup of the bread crumbs, the bell pepper, lemon peel, lemon juice, garlic, salt and pepper. Stir to combine thoroughly. Shape mixture into eight 1-inch cakes (about 1/4 cup each).
  • 5
    Pour remaining 1 cup bread crumbs into shallow bowl. Gently press salmon cakes into crumbs so they adhere. In 12-inch nonstick skillet, heat oil over medium-high heat. Add salmon cakes; cook 4 to 5 minutes on each side or until cooked through (at least 160°F) and golden brown. Serve with sauce and pickled cucumbers.

Expert Tips

  • Make your life easier, and ask your fishmonger to remove the skin from the salmon for you.
  • Capers are pickled unripened flower buds and can typically be found in most grocery stores. They add a tart, briny flavor to many dishes, including our yogurt sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
1610mg
67%
Potassium
660mg
19%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
6%
Sugars
11g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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