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20 Minute Meals: Dijon Salmon Cakes

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Dijon Salmon Cakes #festfoods I absolutely love seafood, but am never sure what to do with my leftover fish.  It doesn’t seem to reheat the greatest and I hate to waste it!  So, what better way to use it up than to make it in to a delicious fish cake?!  These Dijon Salmon Cakes are packed full of flavor with mustard and lemon, and have a great texture from the celery and capers.  And even if you don’t have leftover fresh fish, you can use salmon from the can or pouch {how cool is that?}.  Mix everything together and give each cake a quick saute, and a scrumptious dinner is ready in just 20 minutes!  There’s nothing fishy about it.

20 Minute Meals: 

Dijon Salmon Cakes

Recipe and photo adapted from Oikos

  Ingredients:

4 oz. boneless, skinless pink salmon, drained

2 tsp. scallion, minced

¾ tsp. lemon zest

3 ½ tsp. plain nonfat Greek yogurt

2 tsp. whole grain Dijon mustard, divided

2 tsp. horseradish, divided

⅛ tsp. coarse salt

¼ tsp. ground black pepper

2 Tbsp. wheat germ

3 Tbsp. celery, minced

½ tsp. capers, chopped

1 Tbsp. lemon juice

1 tsp. extra virgin olive oil

1 cup baby arugula  

Directions:

  1. Using a fork, combine the salmon, scallion, lemon zest, 3 tablespoons yogurt, 1 teaspoon mustard, 1 teaspoon horseradish, salt and black pepper in a medium bowl. Add the wheat germ and celery and season with salt and pepper.  Mix well.
  2. Coat a medium nonstick skillet with cooking spray and place over medium heat for 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 yogurt, 1 teaspoon mustard and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.

  Serves: 2 *Per Serving:  Calories 170, Total Fat 8g (Saturated 1 g, Trans 0g), Cholesterol 40mg, Sodium 360mg, Total Carbohydrate 7g (Dietary Fiber 2g, Sugars 3g), Protein 18g, Vitamin A 6%, Vitamin C 10%, Calcium 4%, Iron 8%  

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.

Dijon Salmon Cakes

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