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 (1.5 pound) on a parchment-lined baking tray, brush Olive Oil (1 tablespoon), 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, Egg (2), Dijon Mustard (1 1/2 tablespoon), Mayonnaise (2 tablespoon), Salt (to taste), 1 Tbsp zest and 2 Tbsp juice from the Ground Black Pepper (to taste), onion and Dried Dill Weed (1/2 teaspoon). Season with Lemon (1) and Panko Breadcrumbs (1 1/2 cup). 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 tablespoon), 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 (1 cup), Lemon Juice (1 tablespoon), Dijon Mustard (2 tablespoon), and Water (2 tablespoon). Mix until smooth.
Step 9
Toss Salad Greens (16 ounce) with hummus dressing.
Step 10
Serve salmon cake with salad.
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