Recipe Database
Salmon Cakes with Lemon Yogurt Sauce
Salmon Cakes with Lemon Yogurt Sauce
Serves: 4

1 lb Skinless salmon filet
3/4 c Panko
1/4 c Mayonnaise
1 lg Egg-slightly beaten
1/2 ts Coriander-ground fresh
1/4 ts Cayenne (or chipotle powder)
2 tb Chives-chopped--divided
1 1/2 ts Lemon Zest--divided
2 tb Olive Oil
3/4 c Greek style Yogurt
1 ts Fresh Lemon Juice

--seenote---skin salmon and cut into 14 inch to 1/2 inch cubes. Keep chilled as much as possible until preparation. Mix together salmon, panko, mayo, egg, coriander, chipotle, 1 Tb chives, 1ts Lemon Zest, 1/2 ts Salt. Season with Black Pepper and form into 4 cakes (4 inches in dia.). Refrigerate Salmon cakes for an hour if possible Heat oil in a 12 inch heavy non-stick skillet over medium high heat until the oil shimmers. Cook salmon cakes, turning once, until golden and just cooked through, 6 to 7 minutes total. Stir together yogurt, lemon juice, 1/4 tsp salt, remaining 1 Tbl chives and 1/2 ts Lemon Zest. Serve Salmon Cakes with sauce.

... performed at Publix Cooking School in Alpharetta