Salmon Cakes with a Micro Greens Salad + Dill Yogurt Sauce

25 Min Prep Time

|

5 Min Cook Time

Directions

Sauté the red bell pepper, onion, garlic, and shallot in a skillet for 2 minutes. Add to a large bowl and add the flaked salmon, bread crumbs, mayonnaise, egg, dijon, parsley, and lemon juice. Combine into 8 patties.

Combine ingredients for the dill yogurt sauce and set aside.

Combine microgreens with radishes and toss with olive oil and fresh lemon juice. Divide the salad between two plates.

Heat a cast iron skillet over medium-high heat and sear 4 skillets at a time, for about 2 minutes on each side. Set to the side to cool.

Add 3 patties to each plated salad. Then, spoon a heap of the dill yogurt sauce on top. Serve and enjoy!

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25 Min Prep Time

|

5 Min Cook Time

Salmon Cakes with a Micro Greens Salad + Dill Yogurt Sauce

Ingredients

For the Salmon Cakes:

1.5 lbs of salmon, cooked and flaked
½ red bell pepper finely diced
¼ yellow onion grated
1 shallot finely chopped
3 cloves garlic minced
½ cup panko bread crumbs
¼ cup mayonnaise
1 egg
1 Tb dijon
¼ cup fresh parsley chopped
1 Tb lemon juice

For the Microgreen Salad:

2 cups Micro Greens (or sub arugula)
1 reddish, thinly sliced
2 Tb extra virgin olive oil
1.2 Tb lemon juice

For the Dill Yogurt Sauce

2 garlic cloves minced
2 Tb parsley chopped
1 Tb dill chopped
½ cup greek yogurt
1 Tb lemon juice
Zest of half a lemon

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