Dijon Salmon Cakes and Arugula with Lemon-Caper Oil

Categories > Dinner, Entrees, Sugar Free

Dijon Salmon Cakes and Arugula with Lemon-Caper Oil

Maybe you grew up eating Salmon Cakes like we did? They were kind of a staple of Tupperware party-era cooking, and we still love them. Especially when you make them this way, with fresh scallions and lemon zest, served on top of delicious arugula, and topped with a Greek yogurt-Dijon-horseradish sauce.

INGREDIENTS

4 ounces boneless, skinless, canned pink salmon, drained
2 teaspoons scallion (green and white parts), minced
3/4 teaspoon lemon zest
3 1/2 tablespoons Greek yogurt
2 teaspoons whole grain Dijon mustard, divided
2 teaspoons white horseradish, divided
2 tablespoons wheat germ
3 tablespoons celery, diced
1/2 teaspoon capers, chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon olive oil
1 cup baby arugula

DIRECTIONS

Using a fork, combine the salmon, scallion, lemon zest, 3 tablespoons yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a medium bowl. Add the wheat germ and celery and season with salt and freshly ground black pepper. Mix well.
Coat a medium nonstick skillet with cooking spray and place over medium heat about 1 minute.
Mix the capers, lemon juice, and oil in a medium bowl.
Add the arugula to the medium bowl and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
Divide the salmon mixture into 2 round patties, each 1⁄2″ thick. Reduce the heat to low and add the patties to the skillet. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
Place on top of the reserved arugula mixture.
Combine the remaining 1⁄2 tablespoon yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.

WHY WE LOVE THIS RECIPE

There are plenty of fish in the sea but salmon should have a special place in your heart since it is really good at keeping that heart healthy, via lots of omega-3s. This dish also includes nutrient-dense greens and Greek yogurt, which is filled with protein and probiotics.

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