For all the salmon lovers, like me, this one’s for you. The salmon cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of bread crumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook.
Serves 4 to 6
Salmon cakes
1 (14.75-ounce) can boneless, skinless pink salmon, drained
1 large egg, beaten
1?3 cup chopped fresh chives
26 saltine crackers, crushed (1 1?2 cups)
1/2 cup frozen corn, thawed
1/4 cup mayonnaise, plus more as needed
2 tablespoons Dijon mustard
1 tablespoon capers, rinsed and drained
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
Sauce
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the salmon cakes: Using a fork, flake the salmon into 1/2-inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4 inch thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.
In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the patties on paper towels.
For the sauce: In a small bowl, mix the yogurt, capers, lemon zest, lemon juice, salt, and pepper. Arrange the salmon cakes on a platter and serve the sauce alongside.
Excerpted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012 by Giada De Laurentiis. Photographs Copyright © 2012 by Amy Neunsinger. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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