halved kalamata olives
torn fresh mint
kosher salt and black pepper
skinless salmon fillet
scallions, roughly chopped
panko bread crumbs
- 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.
- In a food processor, pulse the salmon, scallions, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
- Mix in the bread crumbs and mustard and form into 8 patties.
- 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.