Salmon Cakes with a Lemony Dill Yogurt Sauce

Salmon Cakes with a Lemony Dill Yogurt Sauce

  • 1 pound skinless salmon fillet, cut into 1/2-inch pieces

  • 1/2 cup panko breadcrumbs

  • 1/4 cup mayonnaise

  • 1 large egg, lightly beaten

  • 1/2 tsp. ground coriander

  • Pinch of cayenne

  • 2 Tbs. dill, divided

  • 2 Tbs. chives divided

  • zest and juice of a lemon

  • 2 tablespoons olive oil

  • 3/4 cup plain whole-milk yogurt

In a large bowl combine the salmon, panko, mayo, egg, coriander, cayenne, 1 tbs dill and 1 Tbs. chives, and a large pinch of salt and pepper. Carefully form into patties. Refrigerate for 30 minutes.

Combine the remaining herbs, lemon zest and juice, olive oil, yogurt and a large pinch of salt and pepper. Stir well and set aside.

Heat a non stick skillet over medium high heat and warm olive oil. Cook the patties for 6 to 7 minutes, fliping halfway through.

Serve salmon cakes with a dollop of the yogurt sauce.

Makes 4 servings.

Fridge ForagingAmanda Frederickson1 Comment