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