Wednesday, May 26, 2010

Giada’s Salmon Cakes with Lemon-Caper Yogurt Sauce

After forming the cakes, Giada's recipe calls to dredge them in crushed cracker crumbs. The extra coating really creates a lovely exterior that I don’t often find on homemade fish cakes; not to mention they were cooked in a bit of real butter mixed with olive oil. I served them with sesame carrots, simply drizzled with olive oil and sesame oil (plus salt) before baking at 425 degrees for 25-30 minutes. A green smoothie (skim milk, flax, 1/2 banana, and spinach) and two MiDel graham crackers will be enjoyed for dessert.

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  • 1 large egg, beaten
  • 1/3 cup (1/2-ounce) chopped fresh chives
  • 26 saltine crackers, crushed, divided
  • 1/2 cup frozen corn, thawed
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise, plus more, as needed
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, at room temperature
Sauce:
  • 1/2 cup full-fat plain Greek yogurt
  • 1 1/2 tablespoons capers, rinsed, drained and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

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Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.

Recipe courtesy of Giada at Home

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