Dijon Salmon Cakes and Arugula with Lemon–Caper Oil

Seafood always tastes like summer☀ Can’t wait to try this one!


  • 10 oz boneless, skinless pink salmon, drained
  • 2 tsp minced scallion (green and white parts)
  • 3/4 tsp lemon zest
  • 3 1/2 tsp Norman’s plain Greek yogurt
  • 1 tsp Dijon mustard (divided)
  • 1/2 tsp white horseradish (divided)
  • 1 teaspoon wheat germ
  • 3 tbsp diced celery
  • 1/2 tsp capers, chopped
  • 1 teaspoon lemon juice
  • 2 cups baby arugula


  1. Using a fork, combine the salmon, scallion, lemon peel, yogurt, mustard, and horseradish in a medium bowl. Add the wheat germ and celery and mix well.
  2. Coat a medium nonstick skillet with pam and place over medium heat about 1 minute. Mix the capers and lemon juice in a medium bowl. Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
  3. Divide the salmon mixture into 2 round patties, each 1/2 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.
  4. Place on top of the reserved arugula mixture.

YEILDS: 2 Servings

PER SERVING: 1 Lean Protein, 3 Condiments, 1 Vegetable Serving

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