The zing of salty olives, lemon zest, and fresh dill takes these easy salmon cakes into crave-worthy territory! Make extra for the freezer, so they’re at the ready whenever you need some flavor excitement. Serve them burger-style on a bun, or with a mixed-green salad; either way, they’re even tastier with a dollop of mayo mixed with lemon juice on top.

Ingredients

4 scallions, quartered
1/2 cup pitted Kalamata olives
3 tablespoons coarsely chopped fresh dill or thyme
Zest of 2 lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds wild-caught salmon, skinned and cut into 2-inch chunks
4 teaspoons extra-virgin olive oil, divided

Directions

1. Place scallions, olives, and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.

2. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives, and herbs by hand before combining with lemon zest, salt. and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before
cooking.

3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.

GOT LEFTOVER OLIVES? Nibble some next time you need a (heart-healthy)

Nutritional Information

SERVES 8: 1 SALMON CAKE EACH

Calories 214, Fat 10g (sat 2g), Cholesterol 66mg, Carbs 2g, Total sugars 0g, Protein 29g, Fiber 1g, Sodium 339mg, Potassium 551mg.

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Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.