SALMON CAKES WITH YOGURT CHIPOTLE SAUCE
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.
Provided by Brookelynne26
Categories < 30 Mins
Time 30m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.
Nutrition Facts : Calories 392.2, Fat 22.3, SaturatedFat 3.8, Cholesterol 190.6, Sodium 1038.9, Carbohydrate 25.3, Fiber 1.4, Sugar 5.2, Protein 22.4
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