Enjoy the islands of Santorini without ever stepping on a plane with these dill and feta–infused fish cakes topped with creamy tzatziki sauce.
Ingredients
- 1 lb skinless salmon fillets
- ¼ cup dill
- ¼ cup Italian seasoned panko bread crumbs
- ½ cup crumbled feta
- 2 tbsp olive oil
- 1 cup grape tomatoes
- 3 cups chopped romaine
- ½ cup prepared tzatziki
- 4 pitas
Steps
- Cut the salmon into ½-inch chunks and add to a food processor, along with the dill and bread crumbs. Season with pepper. Pulse until salmon is very finely chopped, but not puréed.
- Transfer salmon to a medium bowl and fold in the feta. Form salmon mixture into 8 small patties.
- In a 12-inch nonstick skillet, heat the oil on medium-high. Add salmon cakes and cook 2 min. per side, until browned and cooked through.
- Meanwhile, halve the tomatoes. Serve the salmon cakes over the romaine and tomatoes. Top with the tzatziki, and serve the pitas on the side.
This recipe is
- Nut-free
- Egg-free
Tags
- Superfast
- Nut Free
- Fifteen Minutes
- quick
- February March 2020
- Guiding Stars
- 15 Minutes
- Egg Free
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