That lemony yogurt dipping sauce though dermes. Total Time: 0:20 Prep: 0:15 Level: Easy Serves: 4 Ingredients 1 lb. salmon (skin removed), diced 1 shallot, minced (3 tbsp.) 2 tbsp. capers 1 Garlic clove, minced Zest of 1 lemon, divided 2 tbsp. lemon juice, divided 6 tbsp. fresh dill, divided 1 egg white 1/2 c. panko bread crumbs 1/2 c. Greek yogurt kosher salt Black pepper 2 tbsp. white wine vinegar 3 tbsp. extra-virgin olive oil 1 cucumber, halved lengthwise and thinly sliced (about 2 c.) Directions In a food processor, combine salmon, shallot Singapore company formation, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl. Divide salmon mixture into 8 patties. In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use. In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine. Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat. Cook salmon patties until golden and cooked through, 2 to 3 minutes per side. Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges zmot.