Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 pound salmon, preferably wild, skinned
- 2 tablespoons lemon juice, divided
- 2 teaspoons Dijon mustard, divided
- ½ cup finely chopped yellow capsicum tablespoon finely chopped shallot
- ½ teaspoon ground pepper, divided
- ½ cup panko breadcrumbs
- ½ cup crème fraîche or sour cream
- ¼ cup buttermilk
- 3 tablespoons chopped fresh dill
- ½ teaspoon extra-virgin olive oil
- 1 5-ounce package rocket
- 1 cup sliced radishes
Method
- Coarsely chop salmon and place half in a food processor. Add 1 tablespoon lemon juice and 1 teaspoon mustard. Process, scraping down the sides as necessary, until smooth. Add the remaining salmon, capsicum, shallot and ¼ teaspoon pepper and pulse until the mixture is combined but still chunky.
- Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 patties, about 4 inches wide each, and place on a plate. Freeze for 5 minutes.
- Meanwhile, whisk crème fraîche (or sour cream), buttermilk, dill and ¼ teaspoon salt with the remaining 1 tablespoon lemon juice, 1 teaspoon mustard and ¼ teaspoon pepper in a large bowl. Set aside ¼ cup of the dressing for drizzling.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon cakes and cook, flipping once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and sprinkle with the remaining ¼ teaspoon salt.
- Add rocket and radishes to the dressing in the large bowl. Toss to coat. Serve the salmon cakes on top of the salad, drizzled with the reserved ¼ cup dressing.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
