Salmon Cakes with spicy yoghurt remoulade

yesterday I posted about my first attempt at filleting a salmon which went horribly wrong…

I knew it wouldn’t be any good for pretty filets, but that didn’t mean I couldn’t still use it for something great!! I decided to flake the fish and turn it into salmon cakes, then I researched a little online and found that the classic sauce to pair salmon cakes with was a remoulade. Not only have I never tried a remoulade before, but this was the first time I have ever even heard of it! A classic remoulade has a base of mayonnaise and usually involves capers, gherkins, herbs, mustard and anchovies. I wanted to stay true to this as much as I could for my first ever attempt, but I omitted the anchovies for something a little spicy, and it ended up tasting like a REALLY good tartar sauce. I just kept tasting and adding stuff until I had invented my own sauce, and it tasted SO GOOD!

I have also never had salmon cakes before. A few months ago I made crab cakes–which ended up being one of the best things I have ever eaten, so I was kind of excited to see what I could do with the salmon. These were pretty similar, and SO delicious!! Crisp on the outside, tender and flavorful–and along with the sauce, they were just perfect. I will definitely be making these more often. Although I can’t promise to filet salmon more often. In fact, I will probably never try that ever again.

So here is the recipe. This meal was SO quick, delicious and healthy that it really is a good recipe to have on hand– and you can also substitute fresh salmon for canned salmon which makes it even easier and cheaper too!

Ingredients for the remoulade:
1/2 cup nonfat plain yogurt
1 tsp capers, minced
1 1/2 Tbsp gherkins/pickles, finely chopped
1 tsp hot chili sauce (such as sriracha) which can be substituted for fresh chopped chills or any hot sauce you have on hand
2 tsp parsley, chopped
Salt and pepper to taste

Combine all ingredients in a bowl. Stir, and set aside in the fridge while you prepare the salmon cakes 

Ingredients for the salmon cakes:
8 oz cooked salmon, flaked into small pieces (or flaked, canned salmon)
1/2 cup onion, small dice (about 1/2 yellow onion)
1/4 cup red bell pepper, small dice
2 tsp fresh parsley, chopped
2 tsp dijon mustard
1 egg, lightly beaten
1 cup Panko* Bread Crumbs (1/2 cup for cakes, 1/2 cup for breading)
salt and pepper
1 tsp plus 1 Tbsp. olive oil

Dice the onion and bell pepper. Saute in 1 tsp olive oil until soft. Allow to cool slightly.
 In a large bowl, mix together the salmon, sauteed onion and red bell pepper, parsley and dijon. Mix in the beaten egg and 1/2 cup Panko bread crumbs. 

Divide the mixture into 4 parts, pressing each into a round cake shape. Press the cakes into the remaining 1/2 cup Panko bread crumbs on both sides.
Heat 1 Tbsp olive oil in a frying pan over medium heat. Using a spatula, put the salmon cakes gently in the panBrown on one side, about 3 minutes, then turn them over, and brown on the other side for 3 more minutes. They should look nice and golden and crisp
 Put a couple of Tbsp of the remoulade on a plate then place the salmon cake on top
Garnish with fresh parsley and lemon
I feel like the food fairy god mother. I just turned that ugly old salmon filet into a beautiful salmon cake, and it was almost as simple as waving a wand! I love this recipe! it looks so elegant, takes minutes to make, and is SO delicious! It even made it to the ball (and by ball, I mean the party in my tummy!)

I hope you all love this recipe as much as I do!
<3 Sarah