Dijon Salmon Cakes with Arugula and Lemon-Caper Oil Recipe | Oikos
Using a fork, combine the salmon, scallion, lemon peel, 3 Tablespoons plain Oikos Greek Yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a
Ingredients
- 4 ounces boneless, skinless pink salmon, drained
- 2 teaspoons minced scallion (green and white parts)
- ¾ teaspoons lemon peel
- 3½ teaspoons plain Oikos ® Plain Greek Yogurt
- 2 teaspoons whole grain Dijon mustard, divided
- 2 teaspoons white horseradish, divided
- 2 Tablespoons wheat germ
- 3 Tablespoons diced celery
- ½ teaspoon capers, chopped
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon extra virgin olive oil
- 1 cup baby arugula
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