Salmon Cakes With Cucumber Dill Salad

• 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

1. 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. 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. 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. 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.

salmon filet, capers, garlic, lemon juice, dill fresh, egg, bread crumbs, greek yogurt, salt, pepper, vinegar white, olive oil, cucumber, lemons

Taken from www.epicurious.com/recipes/member/views/salmon-cakes-with-cucumber-dill-salad-5abc4ea76705e4552ff91157 (may not work)