the ingredients:
1 lb. skinless salmon fillet
3 tbsp. extra virgin olive oil (plus more for drizzling)
kosher salt
freshly ground black pepper
1 large egg, beaten
1/3 cup 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 lemon juice
1 tablespoon lemon zest
1/4 cup plain, full-fat Greek yogurt
2 tsp. agave nectar or honey
1 tsp. dijon mustard
lemon juice (from 1 large lemon)
2 tbsp. chopped fresh chives
the method:
whisk all ingredients together.
preheat the oven to 350.
drizzle the salmon with olive oil, and season with salt and pepper. place the fish on a sprayed baking sheet, and bake until just cooked through, about 15 to 20 minutes.
for the 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, 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. carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. in a large nonstick skillet, heat the oil over medium heat. add the patties, and cook until golden and crispy, about seven or eight minutes on each side. drain on paper towels.
for the sauce:
in a small bowl, combine the yogurt, agave or honey, mustard, lemon juice, and chives, and whisk together until smooth.
arrange the salmon cakes on a platter, and serve alongside the sauce.
courtesy of a hybrid of giada de laurentiis recipes.