10 Mar Salmon Cakes with Yogurt and Cucumber Sauce Recipe
150 mg Omega 3 per serving
- 14.7 ounces can of salmon, drained and crumbled
- 1 potato, peeled, boiled and cooled
- 2 ounces of plain yogurt
- 1 cucumber sliced
- 1 egg beaten
- 0.5 ounce of fine chopped onions
- 1 teaspoon of chopped garlic
- ½ teaspoon of mustard
- ½ cup of bread crumbs
- 1 lemon juice
- 2 ounce of olive oil
- ½ teaspoon of dried dill
- Salt and pepper (for taste test)
- Heat ½ oil in the pan and add onions and garlic.
- Quick-fry until the aroma exudes.
- Crush potatoes and mix with salmon together with ½ lemon juice
- Add garlic and onions. Then mix. Then add egg and mustard and mix altogether.
- Add breadcrumbs according to preferred volume. Then fold until it combines.
- Heat the pan again and add remaining oil.
- While heating, scoop the salmon mixture (with an ice cream scooper) and put it in the pan.
- Fry both sides of the cakes for 4 minutes.
- Combine yogurt, dill, cucumbers, the remaining lemon juice and the measured amount of salt and pepper. Mix it well.
- Serve the salmon cakes with yogurt sauce mixture.
This fish is thriving widespread throughout the Pacific and Atlantic Oceans as well as the inland lakes. They have a lifespan of 2 to 8 years depending on the particular type of species. Due to its vast number of subgroups, it is relatively difficult to estimate the overall population of salmon.
The cherry salmon has an average length of 20 inches, while the Chinook salmon can reach a record size of 5 feet. The weight range is about 4 to 110 pounds, relative to a particular specie. Majority of the salmon genera are born in fresh waters but spend their mature lives in saltwater.
Unfortunately, several ecological authorities have already classified the salmon as endangered species. Although their compromised gene pool is attributed to a lot of environmental factors, it is important to take note that 50% of the salmon population naturally die a few weeks after their spawning.
It is interesting to take note that despite its popularity as a healthy food source, yogurt was in fact created by accident. During the primitive times, people who store milk inside animal stomach have accounted its strange chemical transformation.
The natural enzymes inside an animal stomach causes the stored milk to curdle. Today, dairy manufacturers have come up with brilliant and safer ways to curdle milk and produce favored dairy goods like yogurt. What made the yogurt especially widely accepted everything to do with its good bacteria. This good bacteria help regulate digestion and prevents common complications like flatulence (gas) and bloating. Among the other benefits of this good bacteria is the enhancement of the immune system.
Today, yogurt is used as the healthier alternative to high-calorie add-ons such as cheese, oil, butter or mayonnaise. Although there are several origins attributed to yogurt, the most commonly accepted root word comes from the Turkish term yog, which means “to condense”.