For years and years and years I thought I was allergic to salmon…but I’m not. (Quite silly actually.) I can’t quite remember, but I think this “allergy” stemmed from a pure hatred of the fish when I was a little girl. I think I must have cried so much and hated it so badly that I caused myself a dozen itchy hives and a swollen throat. This led to extreme anxiety over the years anytime someone mentioned salmon for dinner thus bringing on hives and forming my lovely “allergic reaction.” It wasn’t until a few years ago that my insanely smart husband said, “It’s all in your head.” So I tried it. I ate salmon for the first time in maybe 15 years. And I loved it. We have several recipes for salmon (including this delicious one here) but this recipe for crispy cakes was UHHHH-MAZING. The Greek sauce compliments it perfectly. I’ve said it many times before and I’ll say it again…I’d move to Greece in a heartbeat if only just for the food.
We rounded out our Greek meal with some delicious tabouli. It’s a Mediterranean salad that is usually made up of bulgur, tomatoes, finely chopped parsley, mint, onion, and garlic, and then seasoned with olive oil, lemon juice, and salt. If you’re short on time, try the delicious, all-natural tabouli from Near East, available in most grocery stores.
Crunchy Salmon Cakes with Greek Yogurt Sauce
Yield 4 servings
Crunchy Salmon Cakes
- 1 1/4 pounds salmon fillets
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons minced fresh parsely
- 1 1/4 cups panko bread crumbs, divided
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon hot sauce (optional)
- 2 egg whites, lightly beaten
- cooking spray
Greek Yogurt Sauce
- 1/2 cup reduced fat, plain Greek yogurt
- 1 to 2 teaspoons dill
- 1 teaspoon lemon juice
- 1/4 teaspoon capers, drained and chopped
- Place the salmon on a baking sheet coated with cooking spray and sprinkle it with 1/8 teaspoon pepper.
- Bake, uncovered, at 350F for 14-17 minutes or until fish flakes easily with a fork. Cool slightly and remove the skin, if necessary.
- Transfer the salmon to a shallow dish. Refrigerate, covered, for 2 hours or until chilled.
- In a large skillet, heat oil over medium-high heat. Add the onion and cook and stir it until tender. Stir in the parsley.
- In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture. Here is where you can add the pepper sauce if you want a hint of spiciness.
- Flake the salmon and add it to the bread crumb mixture, mixing lightly.
- Shape the mixture into eight 2-1/2 inch patties.
- Place the egg whites and remaining bread crumbs in separate shallow bowls. Dip the salmon patties in the egg whites, then roll them in the crumbs to coat.
- Place them on a baking sheet coated with cooking spray and spritz the tops with cooking spray.
- Bake, uncovered, at 425F for 14-17 minutes or until golden brown.
- Meanwhile, in a small bowl, mix the sauce ingredients together. Keep the sauce chilled until ready to serve with the salmon cakes.