Salmon Cakes with Creamy Caper Mustard Sauce Recipe

Ingredients

• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 thinly sliced English (hothouse) cucumber
• 3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
• 2 tablespoons finely chopped Italian (flat-leaf) parsley
• 2 tablespoons capers, drained, rinsed and chopped
• 1 tablespoon Dijon mustard
• 1 lb salmon fillet, boneless, skin removed, cut into 2-inch cubes
• 1 egg
• 1 1/4 cups Progresso™ plain panko crispy bread crumbs
• 1/2 cup red bell pepper, finely diced
• 2 teaspoons grated lemon peel
• 1 tablespoon lemon juice
• 1 clove garlic, finely chopped
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil