Dijon Salmon Cakes With Couscous

By KeyIngredient

Ingredients

• 1 10-ounce package couscous
• 1/2 cup halved kalamata olives
• 1/4 cup torn fresh mint
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 pound skinless salmon fillet
• 2 scallions, roughly chopped
• 1/4 cup panko bread crumbs
• 2 tablespoons Dijon mustard

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Cook the couscous according to the package directions. Fold in the olives, mint, 1 tablespoon of the oil, and ¼ teaspoon each
salt and pepper.

In a food processor, pulse the salmon, scallions, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.

Mix in the bread crumbs and mustard and form into 8 patties.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about
2 minutes per side. Serve with the couscous.