I’m starting a new thing with some of these recipe posts. I’m going to actually share with you what I made for dinner last night–assuming it was a success, that is! And I’ll try to include pictures of what I made, as well. Enjoy!
(Original recipe adapted from Real Simple magazine, August 2010. Find it here.)
My dish. I rounded it out with some leafy greens, red onion and grape tomatoes with olive oil and red wine vinegar.
Dijon Salmon Cakes with Couscous
Serves 4 • Total time: 15 min.
Ingredients:
- 1 lb. skinless salmon fillet
- 2 scallions
- Salt & pepper
- 1/4 cup panko bread crumbs
- 2 Tbsp. Dijon mustard
- Olive oil
- 1 cup dry couscous
- 1 Tbsp. fresh mint leaves, chopped
Preparation:
In a food processor, chop the salmon fillet with the scallions, salt and pepper. I had to cut up the salmon into chunks, since I have a small food processor.
Mix in the panko bread crumbs and Dijon mustard; form into 8 patties.
Cook the patties in the olive oil in a nonstick skillet over medium heat until opaque, 2 minutes per side.
Serve over couscous with mint. (The original recipe also adds olives, but my husband hates olives, so I decided to be nice.)
-Bethy
Your dad and Chip now have something in common. They both hate olives!