Ingredients
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1 lb skinless salmon fillets
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1/4 cup dill
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1/4 cup Italian seasoned panko bread crumbs
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1/2 cup crumbled feta
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2 tbsp olive oil
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1 cup grape tomatoes
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3 cups chopped romaine
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1/2 cup prepared tzatziki
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4 pita breads
Steps
1
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.
2
Transfer salmon to a medium bowl and fold in the feta. Form salmon mixture into 8 small patties.
3
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.
4
Meanwhile, halve the tomatoes. Serve the salmon cakes over the romaine and tomatoes. Top with the tzatziki, and serve the pitas on the side.
