Salmon cakes with Lemon Caper Sauce

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May in the North West means the start of salmon season and as a result silvan salmon is available beautiful much every where. So when my friend stated to me that I did not have enough fish recipes on my site, I diverse now was the faithful time to do some experimenting. For this recipe, I simply fortify salmon fillets with salt   and pepper and placed lemon cuts on top before burning them in the oven. Once they were faithfully cooked, I topped them with fast lemon caper butter.

I was very tempted to use the popular Copper River Salmon for this recipe but I could not take myself to pay S50.00 a pound so I decided to go with the Wild Alaskan King Salmon, which was slight less classy but still has a perfect, buttery flavor.

Ingredients

Salmon

·         1 pound skinless salmon fillet

·         Olive oil for drizzling

·         Kosher salt and freshly ground black pepper

Patties

·         1 great egg beaten

·         1/3 cup (1/2-ounce) chopped fresh chives

·         26 saltine crackers crushed, separated

·         1/2 cup frozen corn thawed

·         2 tablespoons Dijon mustard

·         3 tablespoons mayonnaise, plus more, as desired1 tablespoon lemon juice

·         1 tablespoon lemon zest

·         3 tablespoons vegetable oil

·         3 tablespoons unsalted butter, at room temperature

Sauce

·         1/2 cup full-fat plain Greek yogurt

·         1/2 tablespoons capers, rinsed, drained and chopped

·         1 tablespoon lemon juice

·         1 tablespoon lemon zest

·         Kosher salt and freshly ground black pepper

How to make Salmon cakes with Lemon Caper Sauce

Salmon:

Put a grate pan over medium-high heat or heat up a gas or charcoal grill. Drizzle the salmon with olive oil and term with salt and pepper, to taste. Grill until the flesh is cooked through and shavings easily with a fork, about 8 to 10 minutes on each side. Set away to cool for 18-20 minutes.

Patties:

Using a fork, flake the salmon into 1/2 -inch parts and put in to a middle bowl. Add the egg, chive, 1/2 of the pulverized crackers, the com mustard mayonnaise, capers, lemon juice, and lemon zest. Mixture gently until just combined. Form the mixture into 2 1/2-inch width patties about 3/4inches thick. (If the mixture is too dry to form into patties add additional mayonnaise, 1 table spoon at a time) Sensible coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a big nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and brittle, about 8 to 10 minutes each side. Drain on paper towels.

Sauce:

In a small bowl, mixture together the yogurt, capers, lemon juice and lemon zest. Term with salt and pepper, to taste.

 Arrange the salmon cakes on a platter and distribute together with sauce.

Cook’s Note:

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and term with salt and pepper, to taste. Put in a baking recipe and bake until just cooking through, about 17 to 20 minutes.