Salmon Cakes With Rocket Salad

Ingredients for Salmon Cakes With Rocket Salad

• 575g canned skinless, boneless pink salmon

• 30g whole-wheat panko breadcrumbs

• 2 tablespoons plus 1 1/2 teaspoons grainy mustard, divided

• 2 tablespoons light mayonnaise

• 1 1/2 tablespoons chopped dill, divided

• 1 tablespoon plus 1/2 teaspoons finely chopped shallot

• 2 teaspoons capers, chopped

• 2 tablespoons extra-virgin olive oil, divided

• 60ml 2-percent-fat Greek yoghurt

• 2 tablespoons lemon juice, divided

• 2 cups baby rocket

• Lemon wedges, for serving

Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.

Form into 8 patties (80ml each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yoghurt, 1 tablespoon lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoons dill and 1/2 teaspoons shallot; season with salt and black pepper.

Toss rocket with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yoghurt sauce, rocket salad and lemon wedges.

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