Salmon Cakes With Lemon Caper Yogurt Sauce

• Salmon Cakes
• 1/3 cup frozen corn, thawed
• 1 cup old fashioned oats, pulsed slightly in food processor (or 1 cup instant plain oats)
• 1 egg, beaten
• 1 tablespoon whole grain dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon capers, rinsed and drained, chopped
• 2 garlic cloves, minced
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup minced parsley
• 2 6 oz. cans boneless, skinless salmon
• 2 tablespoons canola or olive oil
• 2 tablespoons buttery spread (like Smart Balance) or unsalted butter (optional)
• Lemon Caper Yogurt Sauce
• 1/2 cup plain yogurt
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers, rinsed and chopped
• Salt and pepper, to taste

1. For the salmon cakes, combine all ingredients except for salmon in a large bowl. Drain salmon and crumble into bowl. Incorporate into mixture, preferably with hands. Do not overmix. Form patties to desired size (I made ones about 3 inches in diameter).
2. Add 1 Tbsp olive or canola oil to pan over medium-high heat. Working in batches (I did two batches), cook salmon cakes for 5 minutes (uncovered), flip, then add 1 Tbsp Smart Balance or unsalted butter and cook another 5 minutes (covered).
3. While salmon cakes are cooking, combine all ingredients for yogurt sauce. Refrigerate until ready to use.
4. Serve salmon cakes immediately and top with yogurt sauce.

salmon cakes, frozen corn, oats, egg, whole grain dijon mustard, mayonnaise, capers, garlic, lemon zest, lemon juice, parsley, salmon, olive oil, buttery spread, lemon caper, plain yogurt, lemon zest, lemon juice, capers, salt

Taken from food52.com/recipes/29797-salmon-cakes-with-lemon-caper-yogurt-sauce (may not work)