Salmon Cakes with Lemon-Caper Yogurt Sauce
"For all the salmon lovers, like me, this one’s for you. The salmon cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of bread crumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook...."
INGREDIENTS
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1 (14.75-ounce) can boneless,
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skinless pink salmon, drained
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1 large egg, beaten
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¹/³ cup chopped fresh chives
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26 saltine crackers, crushed
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(1¹/³ cups)
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1/2 cup frozen corn, thawed
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1/4 cup mayonnaise, plus more
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as needed
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2 tablespoons Dijon mustard
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1 tablespoon capers, rinsed
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and 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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at room temperature
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1/2 cup full-fat plain Greek yogurt
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11/2 tablespoons capers, rinsed,
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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 freshly ground
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black pepper
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