Name: Salmon Cakes with Cucumber Dill Salad
Prep time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb. salmon (skin removed), diced; 1 shallot, minced; 2 tbsp. capers; 1 Garlic clove, minced; Juice and zest of 1 lemon, divided; 6 tbsp. fresh dill, divided; 1 egg white; 1/2 c. panko bread crumbs; 1/2 c. Greek yogurt; kosher salt; Freshly ground black pepper; 2 tbsp. white wine vinegar; 3 tbsp. extra-virgin olive oil; 1 cucumber, halved lengthwise and thinly sliced

Step 1In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl and divide salmon mixture into 8 patties.

Step 2Make dip: In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use.

Step 3Make cucumber salad: In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine.

Step 4Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat, then cook salmon patties until golden and cooked through, 2 to 3 minutes per side.

Step 5Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges.

Salmon Cakes with Cucumber Dill Salad

Ingredients

Directions

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