Salmon Cakes

• Seafood

  • 1 lb Salmon, fresh skinless boneless

• Produce

  • 1 1/2 tbsp Dill, Fresh
  • 3 Green onions
  • 1 Lemon
  • 2 cups Spinach

• Condiments

  • 2 tsp Capers
  • 2 tbsp Lemon juice
  • 2 tbsp Miracle whip or mayo
  • 2 2/3 tbsp Mustard, grainy

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on whattheforksfordinner.com

Ingredients

• 1 pound fresh skinless, boneless salmon
• ¼ cup panko breadcrumbs
• 2 tablespoons plus 2 teaspoons grainy mustard, divided
• 2 tablespoons Miracle Whip or mayo
• 1½ tablespoons fresh dill, chopped and divided
• 3 green onions, finely chopped, keeping white and green parts separate
• 2 teaspoons capers
• 2 tablespoons olive oil, divided
• ¼ cup plain Greek yogurt
• 2 tablespoons lemon juice, divided
• 2 cups spinach, silvered
• Lemon Wedges for serving.

Directions

• Preheat oven ot 400*
• Cut salmon into small dice pieces and place in a large bowl. Stir in panko crumbs, 2 tablespoons mustard, Miracle Whip, 1 tablespoon dill, white part of green onions, and capers. Mix until well combined.
• Using a ⅓ cup measure scoop patties onto a baking sheet lined with parchment paper. The measuring cup forms a nice patty. You should have 8 patties. Place in refrigerator for 5-10 minutes.
• Over medium high heat, heat 1 tablespoon oil: cook patties until golden brown. Transfer patties to a clean baking sheet lined with parchment and place in preheated oven for 10-12 minutes or until cooked through..
• While patties are in the oven, in a small bowl combine yogurt, 1 tablespoon lemon juice, 1½ teaspoons mustard, ½ tablespoon dill, and green part of green onion. Season with salt and pepper and set aside.
• In a small bowl place 1 tablespoon oil, 1 tablespoon lemon juice, and remain ½ teaspoon mustard, whisk to combine well.
• Chopped spinach into slivers and place in a large bowl, toss with oil, lemon juice mustard mixture.
• To serve place a bed of spinach and two patties on each plate, top with yogurt sauce, and garnish with capers and dill if desired. Serve with extra lemon wedges.