Dijon Salmon Cakes and Arugula with Lemon–Caper Oil
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • • 4 ounces boneless, skinless pink salmon, drained
  • • 2 teaspoons minced scallion (green and white parts)
  • • ¾ teaspoons lemon peel
  • • 3½ teaspoons plain
  • Dannon Oikos
  • Greek nonfat yogurt
  • • 2 teaspoons whole grain Dijon mustard, divided
  • • 2 teaspoons white horseradish, divided
  • • 2 tablespoons wheat germ
  • • 3 tablespoons diced celery
  • • ½ teaspoon capers, chopped
  • • 1 tablespoon freshly squeezed lemon juice
  • • 1 teaspoon extra virgin olive oil
  • • 1 cup baby arugula
  1. Using a fork, combine the salmon, scallion, lemon peel, 3 teaspoons plain Dannon Oikos Greek nonfat yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a medium bowl. Add the wheat germ and celery and season with salt and freshly ground black pepper. Mix well.
  2. Coat a medium nonstick skillet with canola oil cooking spray and place over medium heat about 1 minute. Mix the capers, lemon juice, and oil in a medium bowl.
  3. Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
  4. Divide the salmon mixture into 2 round patties, each ½- inch thick. Reduce the heat to low and add the patties to the skillet. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
  5. Place on top of the reserved arugula mixture.
  6. Combine the remaining ½ teaspoon plain Dannon Oikos Greek nonfat yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.
Nutrition Information
Calories: 251 Fat: 7g Saturated fat: 1g Carbohydrates: 14g Sugar: 4g Sodium: 355mg Fiber: 4g Protein: 31g Cholesterol: 55g
Recipe by Nutrition Twins at https://nutritiontwins.com/dijon-salmon-cakes-and-arugula-with-lemon-caper-oil/