Main Dish

Salmon Cakes 
with Spicy Greek Yogurt Sauce 

INGREDIENTS

2-pound skinless Atlantic Salmon fillet

6 tablespoons olive oil, divided

¼ teaspoon black pepper

¾ teaspoon salt

1 large shallot, minced

1 cup crushed butter crackers

½ cup Fi Greek Yogurt

1 large egg, lightly beaten

2 tablespoons chives, chopped

2 tablespoons dill, chopped

2 teaspoons Dijon mustard

1 teaspoon lemon zest

1/2 teaspoon smoked paprika

Spicy Yogurt Sauce:

1 cup Fi Greek Yogurt

¼ cup sweet chili sauce

2 teaspoons sriracha

½ lime, juiced

Optional Toppings:

Pickled red onions, chives, dill

STEPS

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper.

Place salmon fillets on the baking sheet and season with salt and pepper. Drizzle with 2 tablespoons of olive oil and bake for 10-15 minutes or until internal temperature reaches 120 degrees Fahrenheit. Allow it to cool for 5 minutes and roughly flake salmon with a fork.

In a medium bowl, make the yogurt sauce by combining yogurt, chili sauce, sriracha, and lime juice. Set aside in the refrigerator until ready to serve.

In a sauté pan, heat 2 tablespoons of olive oil and cook shallots until translucent. Set aside.

In a large bowl, combine flaked salmon, shallot, crackers, 

Fi Greek yogurt, egg, chives, dill, mustard, lemon zest, and paprika and mix until well combined.

Form salmon into 8 equal size patties about 3-inches in diameter and 1-inch in height. Add the remaining 2 tablespoons of olive oil into a pan and cook patties for about 3 minutes on each side on medium heat. Repeat until all patties are cooked.

 Serve immediately with yogurt sauce and top with pickled red onions, chives, and dill.