SUPREME RECIPE OF THE WEEK: SALMON CAKES WITH ARUGULA SALAD!!!

SUPREME RECIPE OF THE WEEK:

 SALMON CAKES WITH ARUGULA SALAD

Trying to eat more fish but not sure how to cook it? This tasty seasonal recipe is the answer.

SERVES 4

INGREDIENTS:

20 ounces canned skinless, boneless pink salmon

1/4 cup whole-wheat panko breadcrumbs

2 tablespoons plus 1 1/2 tsp grainy mustard, divided

2 tablespoons light mayonnaise

1 1/2 tablespoons chopped dill, divided

1 tbsp plus 1/2 tsp finely chopped shallot

2 teaspoons capers, chopped

2 tablespoons extra-virgin olive oil, divided

1/4 cup 2-percent-fat Greek yogurt

2 tablespoons lemon juice, divided

2 cups baby arugula

Lemon wedges, for serving

PREPARATION

Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tbsp mustard, mayonnaise, 1 tbsp dill, 1 tbsp shallot and capers until well combined. Form into 8 patties (1/3 cup each); let rest 5 minutes.

In a large, ovensafe pan over medium-high heat, heat 1 tbsp oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 tsp mustard, 1/2 tbsp dill and 1/2 tsp shallot; season with salt and black pepper.

Toss arugula with remaining 1 tbsp oil and 1 tbsp lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

THE SKINNY:

Nutrition per serving

347 calories per serving

20 g fat (4 g saturated)

7 g carbs

1 g fiber

32 g protein

Self.com

Lady Supreme!!!!