Dijon Salmon Cakes With Couscous Recipe

Cooking Directions

• STEP 1.In a bowl, combine canned salmon, breadcrumbs, Dijon mustard, egg, green onions, parsley, salt, and pepper.
• STEP 2.Form the mixture into patties and refrigerate for 30 minutes.
• STEP 3.Heat oil in a pan and cook the salmon cakes until golden brown on both sides.
• STEP 4.Prepare couscous according to package instructions.
• STEP 5.Serve the salmon cakes with couscous and a side of lemon wedges. Enjoy!

Cooking Tips

• You can use fresh cooked salmon instead of canned salmon for a different texture.
• For added flavor, you can add some lemon zest or Old Bay seasoning to the salmon cake mixture.
• Serve with a dollop of tartar sauce or a squeeze of lemon juice for extra tanginess.

Storage and Serving

• Serve the Dijon salmon cakes with couscous and a side of lemon wedges.
• Garnish with fresh parsley or dill.
• Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.