Salmon Cakes with Lemon-Caper Yogurt Sauce Recipe | Yummly
"Redbook: Giada De Laurentiis..."
INGREDIENTS
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1/2 cup plain greek yogurt full fat
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1 1/2 tablespoons capers rinsed, drained and chopped
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1 tablespoon grated lemon zest
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1 tablespoon fresh lemon juice
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper freshly
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14 3/4 ounces pink salmon boneless, skinless, drained
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1 large egg beaten
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26 saltine crackers finely crushed, 1 1/3 cups
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1/3 cup chives chopped
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1/2 cup frozen corn thawed
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1/4 cup mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon capers rinsed, drained
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1 tablespoon grated lemon zest
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1 tablespoon fresh lemon juice
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3 tablespoons vegetable oil
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3 tablespoons unsalted butter
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