INGREDIENTS
1 (14.75-oz.) can salmon, drained
2 green onions, thinly sliced
1 tbsp. Chopped fresh dill
1/2 c. panko breadcrumbs
1/4 c. Mayonnaise
1 tbsp. freshly squeezed lemon juice
1 tbsp. Dijon mustard
1 large egg, beaten
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, plus more as needed
Baby spinach, for serving
DIRECTIONS
- To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.
- Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.
- Serve over spinach with lemon wedges for squeezing.
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CL::JG
