Dijon Salmon Cakes With Couscous

Dijon Salmon Cakes With Couscous
Romulo Yanes
Form these tasty patties—made with salmon, scallions, bread crumbs, and mustard—up to a day in advance.

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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1
10-ounce
package couscous
1/2
cup
halved kalamata olives
1/4
cup
torn fresh mint
2
tablespoons
olive oil
kosher salt and black pepper
1
pound
skinless salmon fillet
2
scallions, roughly chopped
1/4
cup
panko bread crumbs
2
tablespoons
Dijon mustard

Directions

  1. Cook the couscous according to the package directions. Fold in the olives, mint, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. In a food processor, pulse the salmon, scallions, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
  3. Mix in the bread crumbs and mustard and form into 8 patties.
  4. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Serve with the couscous.
Sara Quessenberry
July 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 178
  • Fat 20 g
  • Sat Fat 3 g
  • Cholesterol 72 mg
  • Sodium 721 mg
  • Protein 36 g
  • Carbohydrate 58 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 52 mg
What does this mean? See Nutrition 101.

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