10 oz boneless, skinless pink salmon, drained
2 tsp minced scallion (green and white parts)
3/4 tsp lemon zest
3 1/2 tsp Norman’s plain Greek yogurt
1 tsp Dijon mustard (divided)
1/2 tsp white horseradish (divided)
1 teaspoon wheat germ
3 tbsp diced celery
1/2 tsp capers, chopped
1 teaspoon lemon juice
2 cups baby arugula
1. Using a fork, combine the salmon, scallion, lemon peel, yogurt, mustard, and horseradish in a medium bowl. Add the wheat germ and celery and mix well.
2. Coat a medium nonstick skillet with pam and place over medium heat about 1 minute.
3. Mix the capers and lemon juice in a medium bowl. Add the arugula and toss to coat.
to a serving plate, forming a bed of the arugula mixture. Set aside
the salmon mixture into 2 round patties, each 1/2 inch thick. Reduce the heat
to low and add the patties to the skillet. Cook 2 minutes per side, then flip
and cook 1 minute more, or until heated through and lightly browned.
6. Place on top of the reserved arugula mixture.
Yields 2 servings
Per serving 1 Lean protein, 3 condiments, 1 vegetable serving