Horseradish Salmon Cakes

• 1 1/4 lb. skinless salmon fillet
• 2 tbsp. prepared horseradish
• 1 tbsp. Dijon mustard
• Kosher salt and pepper
• 1/4 c. panko bread crumbs
• 2 tbsp. olive oil
• 2 tbsp. nonfat Greek yogurt
• 1 tbsp. fresh lemon juice
• 1 small English cucumber
• 1 small bunch watercress

1. In a food processor, pulse the salmon, horseradish, mustard, and 1/4 tsp each salt and pepper until coarsely chopped.
2. Mix in the bread crumbs and form the mixture into 8 patties.
3. Heat 1 Tbsp oil in a large nonstick skillet over medium heat.
4. Cook the patties until opaque throughout, 2 minutes per side.
5. In a large bowl, whisk together the yogurt, lemon juice, remaining Tbsp oil and 1/4 tsp each salt and pepper.
6. Add the cucumbers and toss to coat; fold in the watercress.
7. Serve with the patties.

salmon fillet, horseradish, mustard, kosher salt, bread crumbs, olive oil, yogurt, lemon juice, cucumber, watercress

Taken from www.delish.com/recipefinder/horseradish-salmon-cakes-recipe (may not work)