Couscous Salmon Cakes with Apple Salad
¼ C couscous
1/3 C boiling water
400g salmon mince or boneless pieces
1 C baby spinach leaves, chopped
2 T fresh dill, chopped
2 t lemon zest, finely grated
1 T wholegrain mustard
1 t salt
1 T olive oil
½ C plain unsweetened yoghurt
1 T mint leaves, chopped
1 green apple, thinly sliced
2 C watercress or baby salad greens
- Place the couscous and boiling water in a heatproof bowl and cover with plastic wrap. Set aside for 5 minutes or until all the water has absorbed. Using a fork, fluff up the grains.
- If you have salmon pieces, place these in a food processor and process until finely chopped. Continue with the recipe if you have salmon mince.
- Place the salmon, spinach, half the dill, the lemon rind, mustard, salt and couscous in a bowl and stir to combine. Shape ¼ cup of the mixture into a patty and repeat with remaining mixture to make 8 patties. Heat the oil in a large frying pan over medium heat and cook the patties, in batches, for 2 minutes each side.
- Place the yoghurt, mint and remaining dill in a small bowl, season and whisk to combine. Place the apple and watercress in a separate small bowl, add the dressing and toss to combine. Serve the salmon cakes with the apple salad.
Recipe adapted from donnahay.com.au.
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