If you are looking for a sophisticated dish to serve your party guests (or your family!) without having to slave in the kitchen for hours, you have met your match! These salmon cakes are so easy to make and are absolutely delicious. These will tantalize your taste buds and are good for you to boot! And if you want some other salmon recipes, check out our Lemony Dill Salmon or our Buffalo Salmon and Soy Ginger Salmon, to name just a few! 🙂
Here’s the 411 on this delish dish… for 251 calories, you get omega 3 fatty acids and 31 whopping grams of protein. Your taste buds will dance with the mingling flavors of rich salmon, citrusy lemon juice, spicy Dijon mustard and tangy Dannon® OIKOS® Greek nonfat yogurt.
Dijon Salmon Cakes and Arugula with Lemon–Caper Oil
Serves 1
• Prep time 15 Minutes
• Cook Time 8-10 minutes
Ingredients
• 4 ounces boneless, skinless pink salmon, drained
• 2 teaspoons minced scallion (green and white parts)
• 3/4 teaspoons lemon peel
• 3 1/2 teaspoons plain Dannon Oikos Greek nonfat yogurt
• 2 teaspoons whole grain Dijon mustard, divided
• 2 teaspoons white horseradish, divided
• 2 tablespoons wheat germ
• 3 tablespoons diced celery
• 1/2 teaspoon capers, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon extra virgin olive oil
• 1 cup baby arugula
Directions
1. Using a fork, combine the salmon, scallion, lemon peel, 3 teaspoons plain Dannon Oikos Greek nonfat 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.
2. Coat a medium nonstick skillet with canola oil cooking spray and place over medium heat 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.
4. Divide the salmon mixture into 2 round patties, each 1/2- inch 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.
5. Place on top of the reserved arugula mixture.
6. Combine the remaining 1/2 teaspoon plain Dannon Oikos Greek nonfat yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.
Nutrition Facts: Calories 251, Protein 31g, Carbohydrates 14g, Fat 7g, Saturated Fat 1g, Cholesterol 55g, Sodium 355mg, Fiber 4g, Sugar 4g
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- • 4 ounces boneless, skinless pink salmon, drained
- • 2 teaspoons minced scallion (green and white parts)
- • ¾ teaspoons lemon peel
- • 3½ teaspoons plain
- Dannon Oikos
- Greek nonfat yogurt
- • 2 teaspoons whole grain Dijon mustard, divided
- • 2 teaspoons white horseradish, divided
- • 2 tablespoons wheat germ
- • 3 tablespoons diced celery
- • ½ teaspoon capers, chopped
- • 1 tablespoon freshly squeezed lemon juice
- • 1 teaspoon extra virgin olive oil
- • 1 cup baby arugula
- Using a fork, combine the salmon, scallion, lemon peel, 3 teaspoons plain Dannon Oikos Greek nonfat 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 canola oil cooking spray and place over medium heat 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.
- Divide the salmon mixture into 2 round patties, each ½- inch 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 ½ teaspoon plain Dannon Oikos Greek nonfat yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.