SALMON CAKES ON ARGULA SALAD WITH LEMON DILL AIOLI
SALMON CAKES ON ARGULA SALAD WITH LEMON DILL AIOLI
2 lbs. salmon filets, skinned and chopped into ¼ inch dice
1 egg, beaten
3 Tbs. Hellmann’s Organic Spicy Chipotle Mayonnaise (or Hellmann’s Light Mayo)
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. lemon zest
1 Tbs. honey
¼ cup capers
½ cup red bell pepper, chopped fine
½ cup scallions, chopped
1 cup panko bread crumbs
4 Tbs. butter
5 oz. baby arugula leaves
1 English cucumber, chopped
1 small red bell pepper, chopped
Lemon Dill Aioli:
1/3 cup Hellmann’s Light mayonnaise
2 Tbs. fresh lemon juice
1 Tbs. orange juice
2 Tbs. olive oil
1 Tbs. fresh dill, chopped
The zest of one lemon
Combine the salmon, egg, mayo, Dijon, salt, pepper, garlic powder, lemon zest, honey, capers, red bell pepper, scallions, and panko in a large bowl. Mix well to combine and form into 6 equal patties.
Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Add 3 of the patties to the skillet and cook for 4-5 minutes until golden brown. Flip the patties over and cover the pan. Cook for another 3 minutes until just barely cooked through. Remove and tent with foil to keep warm. Add the remaining 2 tablespoons butter to the pan and repeat with the remaining 3 patties.
Place a mound of arugula leaves on a plate and sprinkle with chopped cucumbers and peppers. Top with a salmon patty.
Combine all of the aioli ingredients in a small bowl and whisk until smooth. Drizzle over the salad. Devour!!

Seafood
Salad