Simple Salmon Cakes With Mustard Caper Sauce

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Since salmon is a great source of omega-3 fatty acids, I serve it at least once a week. But, for many years I was a salmon snob. I wouldn’t even think of having canned salmon in my pantry, let alone, using it. Recently, I’ve changed my tune.

These days you can get wild Alaskan salmon in a can – it’s both a nutritious and reasonably priced choice. Wild salmon contains 20% more protein and 20% less fat than farm raised. And the price per pound is less than half of fresh. Canned salmon also has a higher concentration of calcium than fresh salmon, because the canning process softens the bones and makes them edible.

This tasty family favorite is perfect for a week night dinner; add some brown rice and a green salad. Dress it up by serving it with ratatouille for a dinner party, or try it appetizer size for a first course.

Salmon Cakes with Mustard Caper Sauce

Serves 4

Salmon Cakes
1 can (14.5 ounces) canned salmon, drained
½ cup diced onion
½ cup diced celery
½ teaspoon dried tarragon
3 tablespoons light mayonnaise
1 teaspoon grainy mustard
1 egg, beaten
¾ cup dried breadcrumbs
Salt and pepper
1 tablespoon olive oil
1 tablespoon unsalted butter

Mustard Caper Sauce
2 tablespoons light mayonnaise
2 tablespoons plain yogurt
1 teaspoon grainy mustard
1 teaspoon horseradish
1 teaspoon capers, drained
Salt and pepper

1. In a medium bowl, flake the salmon, discarding small round bones, cartilage, and skin.
2. Add the onion, celery, tarragon, mayonnaise, mustard, egg, 1/3 cup breadcrumbs and salt and pepper.
3. Form the mixture into four patties, and coat both sides with the remaining breadcrumbs.
4. Cover it loosely and refrigerate for 1 hour.
3. In a large, nonstick skillet, heat the oil and butter over medium heat. Cook the salmon cakes until they’re golden on each side, about 6 minutes total.
4. Make the sauce by gently combining all the ingredients in a small bowl.
5. Serve each salmon cake with a dollop of Mustard Caper Sauce. The cakes are also delicious served on a bun — burger-style!

Alice Stern loves to eat. And cook. And share recipes. After working in Berkeley’s Gourmet Ghetto, she taught cooking classes to both adults and children, is the author or two self-published cookbooks, and wrote the food column for her local newspaper. She lives with her husband and dog in northern California.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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