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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. ...MORE+ LESS-

Ingredients

Pickled Cucumbers

tablespoons cider vinegar

tablespoons sugar

1/2

teaspoon salt

thinly sliced English (hothouse) cucumber

Sauce

3/4

cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)

tablespoons finely chopped Italian (flat-leaf) parsley

tablespoons capers, drained, rinsed and chopped

tablespoon Dijon mustard

Cakes

lb salmon fillet, boneless, skin removed, cut into 2-inch cubes

egg

1 1/4

cups Progresso™ plain panko crispy bread crumbs

1/2

cup red bell pepper, finely diced

teaspoons grated lemon peel

tablespoon lemon juice

clove garlic, finely chopped

3/4

teaspoon salt

1/4

teaspoon pepper

tablespoons vegetable oil

Steps

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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.