Salmon Cakes with Creamy Caper Mustard Sauce
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Sophisticated, quick and easy aren’t three words you often find strung together, unless you’re describing these sure-to-impress crispy, golden salmon cakes. The lighter, more upscale version of tartar sauce is what seals the deal.MORE+LESS-
Updated December 12, 2016
Make with
Progresso Breadcrumbs
Pickled Cucumbers
3
tablespoons cider vinegar
1
thinly sliced English (hothouse) cucumber
Sauce
3/4
cup Yoplait® All Natural Fat Free plain yogurt (from 32-oz container)
2
tablespoons finely chopped Italian (flat-leaf) parsley
2
tablespoons capers, drained, rinsed and chopped
1
tablespoon Dijon mustard
Cakes
1
lb salmon fillet, boneless, skin removed, cut into 2-inch cubes
1 1/4
cups Progresso™ plain panko crispy bread crumbs
1/2
cup red bell pepper, finely diced
2
teaspoons grated lemon peel
1
clove garlic, finely chopped
2
tablespoons vegetable oil
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1
In medium bowl, beat vinegar, sugar and 1/2 teaspoon salt until sugar and salt are dissolved. Add sliced cucumber; toss to coat. Cover and keep chilled until ready to serve.
2
In small bowl, beat Sauce ingredients with whisk. Cover and refrigerate until ready to serve.
3
Place salmon in food processor; pulse several times until salmon is finely chopped.
4
In large bowl, mix salmon, egg, 1/4 cup of the bread crumbs, the bell pepper, lemon peel, lemon juice, garlic, salt and pepper. Stir to combine thoroughly. Shape mixture into eight 1-inch cakes (about 1/4 cup each).
5
Pour remaining 1 cup bread crumbs into shallow bowl. Gently press salmon cakes into crumbs so they adhere. In 12-inch nonstick skillet, heat oil over medium-high heat. Add salmon cakes; cook 4 to 5 minutes on each side or until cooked through (at least 160°F) and golden brown. Serve with sauce and pickled cucumbers.
Expert Tips
- Make your life easier, and ask your fishmonger to remove the skin from the salmon for you.
- Capers are pickled unripened flower buds and can typically be found in most grocery stores. They add a tart, briny flavor to many dishes, including our yogurt sauce.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 22g
- 34%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 1610mg
- 67%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 11g
- Protein
- 29g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
- Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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