Salmon Cakes

Where I live, it's hard to find a combination of a good price and fresh salmon. So when I buy it I buy as much as my freezer can handle and we eat it in as many different ways as possible.

Here's a tweaked salmon cake recipe favorite adapted from Giada De Laurentiis.

For the salmon:

Ingredients
 

1 lb                     salmon fillet

                           salt and pepper

                           olive oil

1. Preheat oven to 475.
2. On baking sheet lined with parchment paper, pat salmon dry with paper towel, salt and pepper, then drizzle with olive oil.
3. In preheated oven, roast for about 7-10 minutes, or until cooked through and edges are sparkling with yummy golden color. (On a busy night, I'd stop there and serve with rice and veggies)
4. Set aside to cool, then refrigerate.

For salmon cakes:

Ingredients

1 large                 egg

2 cups                 toasted fresh bread crumbs, separated into 1 cup measurements

                           -crumbs, ground in food processor from about 6 slices whole

                            wheat bread. Should be ground coarse

1/2 cup                green onions, chopped, white and green parts

1/2 cup                thawed frozed corn

1 tbsp                  Dijon mustard

1 tbsp                  coarse grain mustard (Love the texture but fine to leave out. Just add

                            more Dijon)

1/4 cup                mayonnaise

1 1/2 tbsp            capers

                               zest of one lemon

2 tbsp                  lemon juice

3 tbsp                  olive oil

3 tbsp                  butter

1. Flake salmon into bowl, add egg, 1 cup of the breadcrumbs, green onions, corn, mustards, mayonnaise, capers, lemon juice and zest. Mix until just combined. If it seems like mixture won't hold together when pressed, add a little more mayonnaise to thicken.
2. Form into 8-10 patties about 1/2 inch thick. Or however you please. Big ones for dinner, small teenie ones for appetizers. When cooking, be sure to cook long enough to cook egg though.
3. With the remaining 1 cup of breadcrumbs, coat the top and bottom of the patties.
4. Over medium heat, in a large skillet, heat the olive oil and butter until it bubbles. Cook until patties are brown and toasty, about 5-8 minutes per side. Work in batches if the pan is too crowded.

For sauce:

Ingredients

1/2 cup                 Greek yogurt

1 1/2 tbsp             capers, chopped

2 tbsp                   lemon juice

                             zest of 1 lemon

                             Kosher salt and pepper

1.  Mix all ingredients, seasoning with salt and pepper to taste.