Salmon Cakes With Yogurt Chipotle Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From The Essential New York Times Cookbook. These cakes are baked but they can be sauteed in a mixture of butter and oil if you like crispier edges. Yogurt will need to drain in the fridge for 6 to 24 hours so plan ahead. Ingredients:
1 cup plain greek yogurt |
1 -2 canned chipotle chile, depending on heat level desired (seeded) |
1/4 cup water |
salt |
1 lb skinless salmon fillet, pin bones removed |
1 tablespoon safflower oil |
1/2 large onion, chopped |
1 teaspoon thyme leaves |
1/2 red bell pepper, chopped |
4 large eggs |
1 cup mayonnaise |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 cup fresh breadcrumb, plus 1/2 cup crumbs for coating |
Directions:
1. Make the Sauce: Place yogurt in a strainer lined with cheesecloth or papper towels set over a bowl, cover with plastic wrap, drain in the refigerator for 6 to 24 hours. Puree chiles in a lender with the water. Mix with yogurt and add salt to taste. Refrigerate until ready to use.
2. Make the Salmon Cakes: Bring a large pot of water to a simmer. Add the salmon and simmer 3 to 4 minutes, until cooked. Drain and cool, then break into chunks.
3. Combine safflower oil, onion, and thyme in a large skillet and saute over low heat until onion is translucent, about 5 minutes. Add red pepper and cook 1 minute longer. Cool mixture.
4. Heat oven to 450 degrees. Combine salmon, onion mixture, and remaining ingredients except bread crumbs for coating in a large bowl. Spray a baking sheet with nonstick spray. Shape patties into 12 cakes. Coat with bread crumbs and place on baking sheet.
5. Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.
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