The food processor makes quick work of salmon, allowing you to get these crispy cakes on the table in no time. For a heartier meal, serve on slider buns.
Ingredients
- 1 lb skinless salmon fillets
- 2 tbsp chopped fresh dill
- ½ cup Italian seasoned bread crumbs
- 2 tbsp olive oil
- 1 (5 oz) box spring mix and baby kale
- ½ cup tzatziki
Steps
- Cut the salmon into 1-inch chunks and add to a food processor, along with the dill. Season with salt and pepper. Pulse until finely chopped but not pasty. Form into 8 (½-inch thick) cakes. In a shallow dish, press cakes into the bread crumbs to coat all sides.
- In a 12-inch nonstick pan, heat the oil on medium. Add salmon cakes and cook 2–3 min. per side, until golden brown. Season with salt.
- Divide the greens among 4 plates. Top each with 2 salmon cakes. Dollop with the tzatziki.
Tips
Garnish with additional dill, if desired.
Tags
- S3 2019
- 15 min
Nutrition information
- Calories 367kcal 18%
- Fat 16.0g 25%
- Saturated fat 2.5g 13%
- Carbs 24.0g 8%
- Sodium 472mg 20%
- 2.7g sugar
- 1.5g fiber
- 31.0g protein
- 64mg cholesterol
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