Grilled salmon with watercress salad & buttermilk dressing
Indulge in the vibrant flavors of grilled salmon paired with peppery watercress salad and creamy buttermilk dressing. A culinary delight that tantalizes the taste buds!
Ingredients:
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 430g canned salmon, drained, or 1 1/2 cups cooked salmon
- 1 large egg, lightly beaten
- 1 ½ teaspoons Dijon mustard
- 1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
- ½ teaspoon freshly ground pepper
- Creamy Dill Sauce (see Associated Recipe)
- 1 lemon, cut into wedges
Instructions:
- Preheat the oven to 230 °C. Grease a large baking sheet with cooking spray.
- In a large nonstick skillet over medium-high heat, heat 1 1/2 teaspoons of oil. Cook the onion and celery until they soften, approximately 3 minutes. Stir in parsley and then remove the skillet from the heat.
- Put the salmon in a medium-sized bowl. Use a fork to flake it apart, ensuring to remove any bones and skin. Add egg and mustard, and mix thoroughly. Incorporate the onion mixture, breadcrumbs, and pepper; mix well. Shape the mixture into 8 patties, each about 2 1/2 inches wide.
- Photos taken by Fred Hardy, Food Stylist: Margaret Monroe Dickey
- In the same pan, heat the remaining 1 1/2 teaspoons of oil over medium heat. Add 4 patties and cook until the underside turns golden, which takes about 2 to 3 minutes. Using a wide spatula, flip them onto the prepared baking sheet. Repeat this process with the remaining patties.
- Photos taken by Fred Hardy, Food Stylist: Margaret Monroe Dickey
- Bake the salmon cakes until the top is golden and they are heated through, for approximately 15 to 20 minutes. Meanwhile, make the Creamy Dill Sauce. Serve the salmon cakes with the sauce and lemon wedges.
- Recipe credited to Antonis Achilleos
Summary:
- Calories: 371 kcal
- Fat: 9 g
- Protein: 11 g
- Carbs: 62 g
- Potassium: 213 mg
- Magnesium: 51 mg