Dijon Salmon Cakes

Servings |
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Ingredients
- 4 oz. skinless pink salmon, drained
- 2 tsp. scallion, minced
- 3/4 tsp. lemon zest
- 3.5 tsp. plain nonfat Greek yogurt
- 2 tsp. whole grain Dijon mustard, divided
- 2 tsp. horseradish, divided
- 1/8 tsp. coarse salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. sheat germ
- 3 Tbsp. celery, minced
- 1/2 tsp. capers, chopped
- 1 Tbsp. lemon juice
- 1 tsp. extra virgin olive oil
- 1 cup baby arugula
Ingredients
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Instructions
- Using a fork, combine the salmon, scallion, lemon zest, 3 tablespoons yogurt, 1 teaspoon mustard, 1 teaspoon horseradish, salt and black pepper in a medium bowl. Add the wheat germ and celery and season with salt and pepper. Mix well.
- Coat a medium nonstick skillet with cooking spray and place over medium heat for about 1 minute. Mix the capers, lemon juice, and oil in a medium bowl.
- Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside. 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 one half teaspoon yogurt, 1 teaspoon mustard and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.
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