Dijon Salmon Cakes With Couscous

Ingredients

1 10-ounce package couscous

1/2 cup halved kalamata olives

1/4 cup torn fresh mint

2 tablespoons olive oil

kosher salt and black pepper

1 pound skinless salmon fillet

2 scallions, roughly chopped

1/4 cup panko bread crumbs

2 tablespoons Dijon mustard

Directions

Cook the couscous according to the package directions. Fold in the olives, mint, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

   

In a food processor, pulse the salmon, scallions, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.

Mix in the bread crumbs and mustard and form into 8 patties.

   

Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Serve with the couscous.

Source: Real Simple