2 pounds boneless, skinless salmon filet
1 1/2 tablespoons olive oil
1 medium white onion, finely diced
1 1/2 teaspoons fresh thyme
1/2 red bell pepper, chopped
5 large eggs
1/2 cup mayonnaise
3/4 cup plain yogurt
2 cups breadcrumbs, (divided)
Kosher salt and fresh ground black pepper
Heat the oven to 450 F. Grease a baking dish lightly with olive oil or nonstick cooking spray. Set aside.
Place salmon in the food processor and process until chunky.
In a large skillet, heat the olive oil over medium-high heat.
Add onion and thyme to the skillet, and sauté until the onions become translucent, about 3 to 5 minutes.
Add diced red pepper to the skillet and sauté another 1 to 2 minutes. Remove skillet from heat, and allow to cool 5 minutes.
In a large bowl, combine the salmon, vegetable mixture, eggs, mayonnaise, yogurt, salt, pepper and half the breadcrumbs. Fold all ingredients together until well-mixed.
Retrieve the prepared baking dish, and evenly sprinkle half of the remaining breadcrumbs on the bottom of the dish.
Transfer the salmon cake mixture into the baking dish, pressing down so the breadcrumbs stick to the bottom. Top the dish with the remaining breadcrumbs evenly across the top.
Place the baking dish in the oven, and bake until the edges of the cake turn golden brown and a toothpick can be cleanly removed from the center, about 20 to 25 minutes.
Remove dish from the oven and allow to cool 5 minutes.
Cut into squares, and garnish with sour cream and/or chopped green onions.
