SALMON CAKES ON ARGULA SALAD WITH LEMON DILL AIOLI

Salad|Seafood

Ingredients

The Salmon Cakes:

2 pounds salmon filets, skinned and chopped into ¼ inch dice

1 egg, beaten

3 tablespoon Hellmann’s Organic Spicy Chipotle Mayonnaise (or Hellmann’s Light Mayo)

1 tablespoon Dijon mustard

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoon lemon zest

1 tablespoon honey

¼ cup capers

½ cup red bell pepper, chopped fine

½ cup scallions, chopped

1 cup panko bread crumbs

4 tablespoon butter

The Salad:

5 ounce baby arugula leaves

1 English cucumber, chopped

1 small red bell pepper, chopped

Lemon Dill Aioli:

⅓ cup Hellmann’s Light mayonnaise

2 tablespoon fresh lemon juice

1 tablespoon orange juice

2 tablespoon olive oil

1 tablespoon fresh dill, chopped

The zest of one lemon

Instructions

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!!