SierraCook
Master Chef
This recipe is on my list to make this weekend. 
Salmon Cakes with Creamy Tomato Sauce
1/4 cup sun-dried tomatoes (not oil packed)
4 garlic cloves, peeled
1/3 cup plain fat-free yogurt
1/2 teaspoon hot red pepper sauce
1 large baking potato (10 oz.), thinly sliced
1 can (14 3/4 oz.) pink salmon, drained
2 tablespoons plus 1/2 cup plain dried bread crumbs
1/2 cup minced fresh dill
1 tablepoon capers, rinsed and drained
1/2 teaspoon salt
1 tablespoon olive oil
1. Cook sun-dried tomatoes and 2 garlic cloves in small pot of boiling water for 3 minutes. Drain, reserving 1/3 cup cooking liquid. Transfer tomatoes and garlic to food processor. Add reserved cooking liquid, yogurt, and hot pepper sauce, and puree until smooth.
2. Meanwhile, cook potato and 2 remaining garlic cloves in a medium pot of boiling water until tender, about 7 minutes. Drain and transfer to a large bowl. With a potato masher, mash potato and garlic.
3. Stir in salmon, 2 tablespoons bread crumbs, dill, capers, and salt. Shape salmon mixture into 8 cakes.
4. Heat oil in large nonstick skillet over medium heat. Dredge salmon cakes in remaining 1/2 cup of bread crumbs. Add to skillet and saute until golden brown and heated through, about 3 minutes per side. Serve with tomato sauce. Serves 4.
Salmon Cakes with Creamy Tomato Sauce
1/4 cup sun-dried tomatoes (not oil packed)
4 garlic cloves, peeled
1/3 cup plain fat-free yogurt
1/2 teaspoon hot red pepper sauce
1 large baking potato (10 oz.), thinly sliced
1 can (14 3/4 oz.) pink salmon, drained
2 tablespoons plus 1/2 cup plain dried bread crumbs
1/2 cup minced fresh dill
1 tablepoon capers, rinsed and drained
1/2 teaspoon salt
1 tablespoon olive oil
1. Cook sun-dried tomatoes and 2 garlic cloves in small pot of boiling water for 3 minutes. Drain, reserving 1/3 cup cooking liquid. Transfer tomatoes and garlic to food processor. Add reserved cooking liquid, yogurt, and hot pepper sauce, and puree until smooth.
2. Meanwhile, cook potato and 2 remaining garlic cloves in a medium pot of boiling water until tender, about 7 minutes. Drain and transfer to a large bowl. With a potato masher, mash potato and garlic.
3. Stir in salmon, 2 tablespoons bread crumbs, dill, capers, and salt. Shape salmon mixture into 8 cakes.
4. Heat oil in large nonstick skillet over medium heat. Dredge salmon cakes in remaining 1/2 cup of bread crumbs. Add to skillet and saute until golden brown and heated through, about 3 minutes per side. Serve with tomato sauce. Serves 4.
