Salmon Cakes with Creamy Lemon Scallion Sauce

Directions

1. Salmon cakes:
2. Preheat oven to 350 degrees
3. Place salmon on a small baking sheet drizzle with olive oil and season with salt and pepper
4. Roast in oven for 15-20 minutes depending on the thickness of the salmon
5. Remove from the oven and let rest for 10 minutes
6. Transfer salmon to a plate and cool down in the fridge
7. Meanwhile place about 2-3 Tbl of olive oil in a sauté pan or spray with a nonstick cooking spray
8. Add the peppers , onions, capers, celery, old bay seasoning, parsley, sirachia sauce, Dijon mustard , 1/2 tsp each of salt and pepper
9. Sauté over a medium low to medium heat for about 5 minutes
10. Vegetables should be aldente
11. Transfer to a plate and cool down in the fridge for about 10 minutes
12. Flake the salmon with a fork in a mixing bowl
13. To the salmon add the cooled vegetables , panko bread crumbs , mayonnaise and egg
14. Mix gently till well incorporated
15. Shape into 3.5 oz cakes ( you should have 5 cakes) can also make smaller cakes and serve as an appetizers
16. Cool in the fridge for 30 minutes
17. Heat 3-4 Tbl of olive oil in a sauté pan over medium heat
18. Add the salmon cake in batches and heat for about 4-5 minutes per side or until lightly browned
19. Drain on paper towels and serve warm with the lemon scallion sauce recipe follows
20. Lemon Scallion sauce:
21. Combine together the mayonnaise, yogurt , scallions,parsley, lemon juice, salt and pepper
22. Mix well