For the salmon cakes
1 (15 ounces) can boneless skinless pink salmon, drained, or equivalent pouch
1 large egg, beaten
1/3 cup fresh chives, chopped
26 saltine crackers, crushed
1/2 cup frozen corn, thawed
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon capers, rinsed and drained
1 tablespoon lemon zest
1 tablespoon lemon juice
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
For the sauce
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoon capers, rinsed, drained, and chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spinach, for serving
1. Using a fork, flake the salmon into 1/2-inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4" thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tbsp at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.
2. In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7-8 minutes on each side, until golden and crispy. Drain the patties on paper towels.
3. For the sauce, mix the yogurt, capers, lemon zest, lemon juice, salt and pepper in a small bowl. Arrange the salmon cakes on top of spinach and top with sauce.
This recipe is from House and Home. The salmon cakes were super flavorful thanks to the many ingredients called for in the recipe. I opted to serve the cakes on top of spinach and Lance and I thought this worked well. These made for a quick and tasty dinner!