Recipe: Salmon cakes with lemon-caper yogurt sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.styleathome.com.
Cooking tools:
- Fork
- Mixing bowl
- Nonstick skillet
- Paper towel
- Serving platter
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Spatula
- Can opener
- Colander
- Cutting board
- Chef's knife
- Grater
- Zip-top bag
- Rolling pin
- Kitchen timer
Ingredients
- 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
- 1/2 cup full-fat plain Greek yogurt
- 1-1/2 tablespoons capers, rinsed, drained, and chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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