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Dijon Salmon Cakes With Couscous

Dijon Salmon Cakes With Couscous
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 552Calories From Fat 178
  • Fat 20g
  • Sat Fat 3g
  • Cholesterol 72mg
  • Sodium 721mg
  • Protein 36g
  • Carbohydrate 58g
  • Sugar 2g
  • Fiber 3g
  • Iron 3mg
  • Calcium 52mg
What does this mean? See Nutrition 101 .

Quick Tip

The couscous can be prepared and the uncooked patties can be shaped in advance; refrigerate both for up to 1 day.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.