Dijon Salmon Cakes and Arugula with Lemon-Caper Oil

By Jomamma

Ingredients

• 4 ounces boneless, skinless pink salmon, drained
• 2 teaspoons minced scallion (green and white parts)
• 3/4 teaspoons lemon peel
• 3 1/2 teaspoons plain Dannon Oikos Greek nonfat yogurt
• 2 teaspoons whole grain Dijon mustard, divided
• 2 teaspoons white horseradish, divided
• 2 tablespoons wheat germ
• 3 tablespoons diced celery
• 1/2 teaspoon capers, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon extravirgin olive oil
• 1 cup baby arugula

Preparation

Step 1

Using a fork, combine the salmon, scallion, lemon peel, 3 tablespoons plain Dannon Oikos nonfat Greek yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a medium bowl. Add the wheat germ and celery and season with salt and freshly ground black pepper. Mix well.
2. Coat a medium nonstick skillet with canola oil cooking spray and place over medium heat about 1 minute. Mix the capers, lemon juice, and oil in a medium bowl.
3. Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
4. Divide the salmon mixture into 2 round patties, each 1?2? thick. Reduce the heat to low and add the patties to the skillet. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
5. Place on top of the reserved arugula mixture.
6. Combine the remaining 1?2 teaspoon plain Dannon Oikos nonfat Greek yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.