Salmon Cakes with Creamy Caper Mustard Sauce

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.