Dijon Salmon Cakes and Arugula with Lemon-Caper Oil

  • Yield servings


4 ounces boneless, skinless pink salmon, drained
2 teaspoons minced scallion (green and white parts)
3/4 teaspoon lemon peel
3 1/2 teaspoons plain Greek nonfat yogurt
2 teaspoons whole grain Dijon mustard, divided
2 teaspoons white horseradish, divided
2 tablespoons wheat germ
3 tablespoons diced celery
1/2 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 tablespoons plain nonfat Greek 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 1⁄2″ 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 1⁄2 teaspoon plain Dannon Oikos nonfat Greek yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.

Recipe courtesy of Keri Glassman



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