Salmon Cakes With Yogurt Chipotle Sauce
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
12 cakes
- Serves:
- 6
ingredients
-
Sauce
- 1 cup plain Greek yogurt
- 1 -2 canned chipotle chile, depending on heat level desired (seeded)
- 1⁄4 cup water
- salt
-
Salmon Cakes
- 1 lb skinless salmon fillet, pin bones removed
- 1 tablespoon safflower oil
- 1⁄2 large onion, chopped
- 1 teaspoon thyme leaves
- 1⁄2 red bell pepper, chopped
- 4 large eggs
- 1 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 cup fresh breadcrumb, plus 1/2 cup crumbs for coating
directions
- Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper towels set over a bowl, cover with plastic wrap, drain in the refigerator for 6 to 24 hours. Puree chiles in a lender with the water. Mix with yogurt and add salt to taste. Refrigerate until ready to use.
- Make the Salmon Cakes: Bring a large pot of water to a simmer. Add the salmon and simmer 3 to 4 minutes, until cooked. Drain and cool, then break into chunks.
- Combine safflower oil, onion, and thyme in a large skillet and saute over low heat until onion is translucent, about 5 minutes. Add red pepper and cook 1 minute longer. Cool mixture.
- Heat oven to 450 degrees. Combine salmon, onion mixture, and remaining ingredients except bread crumbs for coating in a large bowl. Spray a baking sheet with nonstick spray. Shape patties into 12 cakes. Coat with bread crumbs and place on baking sheet.
- Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.
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RECIPE SUBMITTED BY
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