Salmon Cakes With Rocket Salad

Ingredients for Salmon Cakes

With Rocket Salad

• 575g canned skinless, boneless pink salmon

• 30g whole-wheat panko breadcrumbs

• 2 tablespoons plus 1 1/2 teaspoons grainy mustard, divided

• 2 tablespoons light mayonnaise

• 1 1/2 tablespoons chopped dill, divided

• 1 tablespoon plus 1/2 teaspoons finely chopped shallot

• 2 teaspoons capers, chopped

• 2 tablespoons extra-virgin olive oil, divided

• 60ml 2-percent-fat Greek yoghurt

• 2 tablespoons lemon juice, divided

• 2 cups baby rocket

• Lemon wedges, for serving

How to make Salmon Cakes

With Rocket Salad

Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.

Form into 8 patties (80ml each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yoghurt, 1 tablespoon lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoons dill and 1/2 teaspoons shallot; season with salt and black pepper.

Toss rocket with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yoghurt sauce, rocket salad and lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.