Labels

Saturday, June 25, 2016

Salmon Cakes and Arugula

 

 A  healthy recipe. We loved the salmon cakes made this way. They turned out firm and slightly crispy on the outside.  Very good!

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 extravirgin olive oil
  • 1 cup baby arugula

Directions

  1. Using a fork, combine the salmon, scallion, lemon peel, 3 tablespoons plain Dannon Oikos nonfat Greek 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? 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 nonfat Greek yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.
Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.

name photo PicMonkeyCollagename_zps3046daf4.jpg

No comments:

Post a Comment

Contact Form

Name

Email *

Message *