RECIPE SAUCE SALMON RECIPES

Name: Salmon Cakes with Lemon-Caper Yogurt Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 6 to 8 salmon cakes
Ingredients: 1 pound skinless salmon fillet (see Cook's Note); Olive oil, for drizzling; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepperu00A0; 1 large egg, beaten; 1/3 cup (1/2-ounce) chopped fresh chives; 26 saltine crackers, crushed, divided; 1/2 cup frozen corn, thawed; 2 tablespoons Dijon mustard; 3 tablespoons mayonnaise, plus more, as needed; 1 tablespoon capers, rinsed and drained; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 3 tablespoons vegetable oil; 3 tablespoons unsalted butter, at room temperature; 1/2 cup full-fat plain Greek yogurt; 1 1/2 tablespoons capers, rinsed, drained and chopped; 1 tablespoon lemon juiceu00A0; 1 tablespoon lemon zest; Kosher salt and freshly ground black pepper

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE RECIPE | G…

Salmon Cakes with Lemon-Caper Yogurt Sauce Recipe | G… image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 salmon cakes

Number Of Ingredients 20

Ingredients

1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Arrange the salmon cakes on a platter and serve alongside the sauce.

GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE RECIP…

Grilled Salmon Fillet with Honey-Mustard Sauce Recip… image

Provided by Bobby Flay

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil

Steps:

Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

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