Brian in the Kitchen Recipes
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.