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Dijon Salmon Cakes

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 Dijon Salmon Cakes
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Course Main Dish
Servings
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
Course Main Dish
Servings
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Place on top of the reserved arugula mixture.
  5. 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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