Friday, August 16, 2013

salmon cakes with lemon yogurt sauce

I was looking for a way to use up some leftover salmon, and this fit the bill. I also did it with some of the precooked packaged salmon from Trader Joe's, and it worked well that time too.

Cakes:
  • 1 pound skinless salmon fillet, cut into 1/2-inch pieces, or one package of TJ's cooked salmon
  • 1/4 c panko [recipe calls for 2 (6-inch) pita rounds or 3 slices firm white sandwich bread, torn into small pieces]
  • 1/4 cup + a little more greek yogurt [recipe calls for mayo]
  • 1 large egg, lightly beaten
  • 1/4 teaspoon cayenne
  • good shake of Old Bay
  • 1 t grated lemon zest
  • salt & pepper
  • 2 tablespoons olive oil

Sauce:
  • 1 t grated lemon zest
  • chopped dill [optional, but a good idea]
  • 3/4 cup plain yogurt [recipe called for whole-milk; I used 2% Greek]
  • 1 teaspoon fresh lemon juice
Mix cake ingredients together & form small-ish patties (mine made 8).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. 

Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total. 

Stir together the sauce & serve. Makes good leftovers, too.

1 comment:

hefk said...

this sounds really great, though I'm not sure what you mean by the phrase "leftover salmon"...
:)