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Salmon Cakes with Lemon-Caper Yogurt Sauce

Giada De Laurentiis
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Salmon, skinless

1/3 cup

Chives, fresh

1/2 cup

Corn, frozen

2 tbsp

Lemon, zest

1

Egg, large

2 1/2 tbsp

Caper

2 tbsp

Dijon mustard

2 tbsp

Lemon juice

3 tbsp

Mayonnaise

3

Kosher salt and freshly ground black pepper

1

Olive oil

3 tbsp

Vegetable oil

26

Saltine crackers

3 tbsp

Butter, unsalted

1/2 cup

Greek yogurt, full-fat plain