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"Deviled" Salmon Cakes
CATEGORY: Main Course- Fish
 
These are crispy on the outside and moist and flavorful on the inside.  The yogurt sauce is the perfect topping.
SERVINGS:  4 cakes
PREP TIME: 15 minutes
COOK TIME: 30 minutes
INGREDIENTS
  • To Poach Salmon
  • 8 oz salmon filet
  • 2 stalks of celery
  • 1/2 yellow onion
  • 1 tsp black peppercorns
  • 1 cup wine
  • 4 cups water
  • Salmon Cakes
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced celery
  • 1/4 cup corn kernels, canned or frozen (thawed, if frozen)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon drained pickle relish
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon paprika
  • 1 dashes Tabasco sauce
  • 1/8 cup egg substitute
  • 3/4 cup panko
  • 1 tablespoons unsalted butter
  • 1 tablespoons corn oil
  • Yogurt Sauce
  • 1/2 cup plain nonfat yogurt
  • 1/2  teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/8 cup chopped fresh mint
  • Salt and freshly ground black pepper, to taste

DIRECTIONS

In a large pot combine water, wine, celery stalks, onion and peppercorns and simmer for 25 minutes.

Add salmon. Cover pot, remove from the heat, and let it stand for 10 minutes.

Remove the salmon and chill it in the refrigerator. Discard the vegetable water.

Carefully flake salmon into a bowl, discarding any small bones or skin. Add the diced onion, diced celery, corn, salt, and pepper. Carefully fold together with wooden spoon. Set aside.

In another bowl, combine mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Carefully fold into the salmon mixture.

Fold the egg substitute into the salmon mixture.  Add 1/4 cup of the panko. Place the remaining 1/2 cup of panko in a pie plate.

Form the salmon mixture into 4 3-inch patties. Carefully coat them reserved panko. Refrigerate, loosely covered, for 1 hour.

Melt butter with the oil in a medium nonstick skillet over medium heat. Cook the salmon cakes for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Place on paper towels to drain.

Serve warm with a dollop of yogurt sauce.

Yogurt Sauce

Combine all ingredients.  Refrigerate.