Yogurt And Chipotle Sauce Food

CREAMY CHIPOTLE SAUCE

Creamy Chipotle Sauce image

This easy, smoky chipotle sauce is a great condiment to keep on hand! Use it to spice up your favorite tacos & bowls or as a dip for sweet potato fries.

Provided by Jeanine Donofrio

Time 5m

Number Of Ingredients 8

Ingredients

½ cup whole milk Greek yogurt ((*see vegan note))
¼ cup mayonnaise ((Sir Kensington's is best here))
1 chipotle pepper from a can of chipotles in adobo sauce
1 garlic clove (peeled)
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
1 teaspoon honey or maple syrup
Sea salt and freshly ground black pepper

Steps:

In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired.

SALMON CAKES WITH YOGURT CHIPOTLE SAUCE

Salmon Cakes With Yogurt Chipotle Sauce image

From The Essential New York Times Cookbook. These cakes are baked but they can be sauteed in a mixture of butter and oil if you like crispier edges. Yogurt will need to drain in the fridge for 6 to 24 hours so plan ahead.

Provided by Brookelynne26

Categories < 30 Mins

Time 30m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.
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.
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.
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.
Bake for 5 minutes then turn over and bake 2 to 3 minutes longer, until lightly browned. Serve with sauce.

Nutrition Facts : Calories 392.2, Fat 22.3, SaturatedFat 3.8, Cholesterol 190.6, Sodium 1038.9, Carbohydrate 25.3, Fiber 1.4, Sugar 5.2, Protein 22.4

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