Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Mince the
Garlic (1 clove)
. Finely chop
Onion (1/8)
.
Step 3
Place
Skinless Salmon Fillets (680 g)
on a parchment-lined baking tray, brush
Olive Oil (1 Tbsp)
, and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Bake for 10-12 minutes, or until cooked through
Step 4
Remove salmon from the tray. In a bowl, flake the salmon with forks, remove any bones and set aside to cool.
Step 5
Once cooled, add in garlic,
Mayonnaise (2 Tbsp)
,
Dried Dill Weed (1/2 tsp)
,
Dijon Mustard (1 1/2 Tbsp)
,
Eggs (2)
, 1 Tbsp zest and 2 Tbsp juice from the
Lemon (1)
, onion and
Panko Breadcrumbs (75 g)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Mix until combined.
Step 6
Form the mixture into 3-inch wide patties (about 1/2-inch thick).
Step 7
In a non-stick skillet over medium heat, add
Olive Oil (1 Tbsp)
, carefully place the patties into the hot oil. Cook for 3-4 minutes on each side. Repeat until you finish cooking all the patties.
Step 8
In a small mixing bowl, combine
Hummus (250 g)
, 1 Tbsp of Lemon Juice,
Dijon Mustard (2 Tbsp)
, and
Water (2 Tbsp)
. Mix until smooth.
Step 9
Toss
Salad Greens (455 g)
with hummus dressing.
Step 10
Serve salmon cake with salad.
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