• 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
Instructions
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.