Salmon Cakes with Lemon Caper Yogurt

Ron and I love crab cake. Unfortunately, we don't order them when we go out because most of the time they contain bread crumbs. A few nights ago I was craving crab cakes, but there was no crab in sight. However, there was salmon. These are really easy to put together and cook up in no time for a quick a delicious dinner. I like them right on top of a salad, but you could do any side that tickles your fancy. Happy Mother's Day to everyone especially my mother! Enjoy!
Salmon Cakes
1/2 green bell pepper, minced
1/2 red bell pepper, minced
1/2 cup onion, minced
12 oz cooked salmon, flaked and chopped
Juice of 1/2 a lemon
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cajun seasoning
2/3 cup gluten free bread crumbs
4 oz greek yogurt

makes 6 cakes

Lemon Caper Yogurt
3 oz greek yogurt
juice of 1/2 a lemon
1 tsp capers
1 Tbl chopped fresh dill
pinch of salt
pinch of black pepper

Assemble to lemon caper yogurt. Mix all ingredients in a small bowl, cover, and refrigerate for about a half hour before you are ready to serve.

Pour olive oil into a large rimmed skillet. The oil should come about 1/4-1/2 inch on the sides of the skillet. Turn heat to medium-high.

While oil is warming mix all salmon cake ingredients together stirring gently till all are incorporated. Test the oil is a small pinch of salmon cake. The oil is ready when it sizzles around the sides of the food. Fry two salmon cakes at a time, and flip after 2 minutes. Place finished cakes on a plate lined with paper towel. When finished serve cakes over a fresh salald and top with lemon caper yogurt.

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