This recipe will not disappoint! You can use canned salmon instead of fresh for ease and affordability. What a great way to get your omega-3 fatty acids during the week!
Ingredients:
1 pound salmon, preferably wild, skinned
2 tablespoons lemon juice, divided
2 teaspoons Dijon mustard, divided
½ cup finely chopped yellow bell pepper
1 tablespoon finely chopped shallot
½ teaspoon ground pepper, divided
½ cup panko breadcrumbs
½ cup crème fraîche (see Tip) or sour cream
¼ cup buttermilk
3 tablespoons chopped fresh dill
½ teaspoon salt, divided
2 tablespoons extra-virgin olive oil
1 (5 ounce) package arugula
1 cup sliced radishes
Coarsely chop salmon and place half in a food processor. Add 1 tablespoon lemon juice and 1 teaspoon mustard. Process, scraping down the sides as necessary, until smooth. Add the remaining salmon, bell pepper, shallot and 1/4 teaspoon pepper and pulse until the mixture is combined but still chunky.
Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 patties, about 4 inches wide each, and place on a plate. Freeze for 5 minutes.
Meanwhile, whisk crème fraîche (or sour cream), buttermilk, dill and 1/4 teaspoon salt with the remaining 1 tablespoon lemon juice, 1 teaspoon mustard and 1/4 teaspoon pepper in a large bowl. Set aside 1/4 cup of the dressing for drizzling.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon cakes and cook, flipping once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and sprinkle with the remaining 1/4 teaspoon salt.
Add arugula and radishes to the dressing in the large bowl. Toss to coat. Serve the salmon cakes on top of the salad, drizzled with the reserved 1/4 cup dressing.
Nutrition Facts (Serving Size: 1 salmon patty & 1 1/2 cups salad)
Per Serving: 424 calories; protein 29.6g; carbohydrates 13.9g; dietary fiber 1.6g; sugars 4.1g; fat 26.7g; saturated fat 9.4g; cholesterol 97.3mg; vitamin a iu 966.1IU; vitamin c 47.4mg; folate 79.6mcg; calcium 162.6mg; iron 1.8mg; magnesium 62.5mg; potassium 922.9mg; sodium 494.2mg
Printable recipe available at:
http://www.eatingwell.com/recipe/280003/easy-salmon-cakes-with-arugula-salad/
