Salmon Cakes With Yogurt Chipotle Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 cup plain greek yogurt
• 1 -2 canned chipotle chile, depending on heat level desired (seeded)
• 1/4 cup water
• salt
• 1 lb skinless salmon fillet, pin bones removed
• 1 tablespoon safflower oil
• 1/2 large onion, chopped
• 1 teaspoon thyme leaves
• 1/2 red bell pepper, chopped
• 4 large eggs
• 1 cup mayonnaise
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup fresh breadcrumb, plus 1/2 cup crumbs for coating

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. serve with sauce.