Salmon Cakes With Corn Salad & Tzatziki Sauce

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YIELD: 4 servings
TOTAL TIME: 45 minutes
ACTIVE TIME: 25 minutes
DIFFICULTY: Medium

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INGREDIENT WEIGHT VOLUME
Salmon filet, skin on 450 g / 1 lb 1 filet
Olive oil, extra virgin For brushing
Black pepper, freshly ground 1 g ¼ tsp
Salt 4 g 1 tsp
Olive oil, extra virgin 20 g 20 mL / 4 tsp
Lime juice 15 g 15 mL / 1 tbsp
Salt 1 g ¼ tsp
Hot sauce 1 g ¼ tsp
Corn, kernels 225 g 1½ cups
Olive oil, extra virgin 5 g 5 mL / 1 tsp
Red onion, finely chopped 25 g ¼ cup
Cucumber, finely chopped 60 g ½ cup
Cherry tomatoes, halved 450 g 1½ cups
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Butter, unsalted 15 g 1 tbsp
Red onion, diced 150 g 1 medium onion
Red bell pepper, diced 50 g 1 small pepper
Bread crumbs (preferably Panko) 50 g 1 cup
Eggs, lightly beaten 90 g 2 large eggs
Mayonnaise 38 g 3 tbsp
Worcestershire sauce 5 g 5 mL / 1 tsp
Parsley, minced 5 g ¼ cup
Salt 4 g 1 tsp
Black pepper, freshly ground 1 g ¼ tsp
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Butter, unsalted 15 g 1 tbsp
Feta cheese, crumbled 38 g ¼ cup
Tzatziki sauce (click here)

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat the oven to 220°C / 425°F. 

2 Line a baking sheet with parchment paper. Place salmon filet skin-side down, brush with olive oil and season with salt and black pepper.

3 Bake for 10 – 15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes.

4 In a small bowl, whisk olive oil, lime juice, salt and hot sauce. Set aside.

5 In a skillet, heat oil over medium-high heat, add corn and cook until tender, about 5 minutes. Transfer to a bowl. Add the tomatoes, cucumber and onion. Add dressing, toss to coat and refrigerate.

Discard skin from salmon, flake fish with forks and cool to room temperature.

Heat a skillet over medium heat. Add 1 tablespoon olive oil, 1 tablespoon butter and diced onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.

8 In a large bowl, combine salmon, sautéed onion and pepper, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. Combine.

9 Form into 11⁄2 cm or 1⁄2” thick patties. Makes about 12.

10  Heat olive oil and butter in a skillet over medium heat, working in batches, add patties and sauté until golden brown, about 3 – 4 minutes per side. Remove to a paper-towel lined plate. Repeat with remaining patties.

11  Serve salmon cakes with salad, topped with feta cheese, and tzatziki sauce.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Fresh salmon can be substituted with a 14 oz can of salmon, well drained
  • To keep your patties the same size, you can use an ice cream scoop to measure your mixture
  • Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary
  • If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise

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