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!!