SALMON CAKES ON ARGULA SALAD WITH LEMON DILL AIOLI

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

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

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!!

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