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Salmon Cakes with Creamy Caper Mustard Sauce

Name: Salmon Cakes with Creamy Caper Mustard Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 tablespoons cider vinegar; 2 tablespoons sugar; 1/2 teaspoon salt; 1 thinly sliced English (hothouse) cucumber; 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; 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

1 Ratings

1 Reviews

Kitchen Tested

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.

By Tablespoon Kitchens

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.

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 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.

Salmon Cakes with Creamy Caper Mustard Sauce