Dijon Salmon Cakes With Couscous

Romulo Yanes

Serves 4

Hands-on Time: 15m

Total Time: 15m

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

Directions

1. 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.

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

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

4. 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.

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