By
Woman's Day Kitchen, CountryLiving
These
patties are fabulous alone, but also make for a terrific sandwich when
placed on soft rolls or in pita bread. Whichever way you serve them,
include the cucumber-watercress salad—it's a creamy and verdant blend
that can't be beat.
Total Time:
Prep:
Level:
Easy
Serves:
4
Ingredients
- 1¼ lb. skinless salmon fillet
- 2 tbsp. prepared horseradish
- 1 tbsp. Dijon mustard
- Kosher salt and pepper
- ¼ c. panko bread crumbs
- 2 tbsp. olive oil
- 2 tbsp. nonfat Greek yogurt
- 1 tbsp. fresh lemon juice
- 1 small english cucumber
- 1 small bunch watercress
Directions
- In a food processor, pulse the salmon, horseradish, mustard, and ¼ tsp each salt and pepper until coarsely chopped. Mix in the bread crumbs and form the mixture into 8 patties.
- Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Cook the patties until opaque throughout, 2 minutes per side.
- In a large bowl, whisk together the yogurt, lemon juice, remaining Tbsp oil and ¼ tsp each salt and pepper. Add the cucumbers and toss to coat; fold in the watercress. Serve with the patties.
