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.
