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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 15 2013

Make Ahead - Dijon Salmon Cakes With Couscous

(Form these tasty patties—made with salmon, scallions, bread crumbs, and mustard—up to a day in advance.)

    1 10-ounce package couscous
    1/2 cup halved kalamata olives
    1/4 cup torn fresh mint
    2 tablespoons olive oil
    kosher salt and black pepper
    1 pound skinless salmon fillet
    2 scallions, roughly chopped
    1/4 cup panko bread crumbs
    2 tablespoons Dijon mustard

Cook the couscous according to the package directions. Fold in the olives, mint, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
    
In a food processor, pulse the salmon, scallions, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
    
Mix in the bread crumbs and mustard and form into 8 patties.
    
Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Serve with the couscous.