Categories: Fish- Seafood

Ingredients

• For the Sauce:
• 1 cup plain yogurt
• 1 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• 1/4 cup chopped fresh mint or parsley OR 1/2 tsp. dried tarragon
• Salt and ground black pepper, to taste
• For Salmon Cakes:
• 15 oz. canned salmon, drained
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1/2 cup corn kernels, canned or frozen (thawed, if frozen)
• Salt and ground black pepper, to taste
• 1/2 cup mayonnaise
• 1 Tbsp. Dijon mustard
• 1 tsp. drained pickle relish
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• 2 dashes Tabasco sauce
• 1 egg
• 1 1/2 cups cracker crumbs (preferably saltines), divided use
• 2 Tbsp. unsalted butter
• 2 Tbsp. corn oil

Directions

1. Make lemon yogurt sauce by combining all the ingredients in a small bowl. Refrigerate, covered, until needed.
2. For salmon cakes, carefully flake the salmon into a bowl, discarding any bones, cartilage and skin. Add the onion, celery, corn, salt and pepper. Fold together with a rubber spatula. Set aside.
3. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika and Tabasco sauce. Fold these ingredients into the salmon mixture.
4. Lightly beat the egg. Using a rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
5. Form the salmon mixture into 8 (3-inch) patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
6. When ready to make salmon cakes, melt the butter with the oil in a 10-inch skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
7. Serve salmon cakes with sauce.

8. makes 8 cakes

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