Ingredients

1 pound Salmon [filet, diced small. skinned]

2 tablespoons Capers

1 teaspoon Garlic [minced]

1 Lemon [juice and zest of]

6 tablespoons Dill [fresh, divided]

1 Egg White

1/2 cup Panko Bread Crumbs

1/2 cup Greek Yogurt

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Vinegar [white]

2 tablespoons Olive Oil

1 Cucumber [halved lengthwise, sliced thin]

3 Lemons [cut in wedges]

Preparation

  1. In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl and divide salmon mixture into 8 patties.

  2. Make dip: In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use

  3. Make cucumber salad: In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine.

  4. Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat, then cook salmon patties until golden and cooked through, 2 to 3 minutes per side.