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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 Oikos® Plain Greek 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 extra virgin olive oil
1 cup baby arugula
Using a fork, combine the salmon, scallion, lemon peel, 3 Tablespoons plain Oikos 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.
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.
Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
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.
Place on top of the reserved arugula mixture.
Combine the remaining 1/2 teaspoon plain Oikos Greek Yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.