Salmon Cakes With Yogurt Chipotle Sauce

• Sauce
• 1 cup plain Greek yogurt
• 1 -2 canned chipotle chile, depending on heat level desired (seeded)
• 1/4 cup water
• salt
• Salmon Cakes
• 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

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.

sauce, yogurt, chipotle chile, water, salt, salmon cakes, salmon fillet, safflower oil, onion, thyme, red bell pepper, eggs, mayonnaise, salt, fresh ground black pepper, fresh breadcrumb

Taken from www.food.com/recipe/salmon-cakes-with-yogurt-chipotle-sauce-441476 (may not work)