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Salmon Cakes with Cucumber Dill Salad

Salmon cakes and cucumber-dill salad, it’s a composition of lemony yogurt as

Salmon Cakes with Cucumber Dill Salad
Salmon Cakes with Cucumber Dill Salad

INGREDIENTS

1 lb. salmon (skin removed), diced

1 shallot, minced

2 tbsp. capers

1 Garlic clove, minced

Juice and zest of 1 lemon, divided

6 tbsp. fresh dill, divided

1 egg white

1/2 c. panko bread crumbs

1/2 c. Greek yogurt

kosher salt

freshly ground black pepper

2 tbsp. white wine vinegar

3 tbsp. extra-virgin olive oil

1 cucumber, halved lengthwise and thinly sliced

DIRECTIONS

  1. In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl and divide the salmon mixture into 8 patties.
  2. Make the dip: In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use.
  3. Make cucumber salad: In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine.
  4. Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat, then cook salmon patties until golden and cooked through, 2 to 3 minutes per side.
  5. Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges.
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