Salmon Cakes with Cucumber Dill Salad

INGREDIENTS

1 lb. salmon (skin removed),

diced1 shallot,

minced2 tbsp. capers

1 Garlic clove, minced

Juice and zest of 1 lemon, divided

6 tbsp. fresh dill, divided

1 egg white

1/2 c. panko bread crumbs

1/2 c. Greek yogurt

kosher salt

Freshly ground black pepper

2 tbsp. white wine vinegar

3 tbsp. extra-virgin olive oil

1 cucumber, halved lengthwise and thinly sliced

DIRECTIONS

1. In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl and divide salmon mixture into 8 patties.
2. Make dip: In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use.
3. Make cucumber salad: In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine.
4. Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat, then cook salmon patties until golden and cooked through, 2 to 3 minutes per side.
5. Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges.