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Lemony Salmon Cakes with Kale, Couscous, and Cucumber

Canned salmon is the perfect pantry staple as it can be transformed into a healthy dinner with the addition of just a handful of ingredients.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
624 calories per serving


> 4 tbsp olive oil
> 1 (12 oz) pkg Nature's Promise Organic Kale
> 1 cup pearl (Israeli) couscous
> 1 1/2 cups water
> 1 (14.7 oz) can salmon
> 2 green onions
> 2 lemons
> 1/2 cup panko bread crumbs
> 1 large egg
> 2 tbsp light mayonnaise
> 1 tbsp Dijon mustard
> 2 small cucumbers
> 1/2 cup parsley
> 1 1/2 tbsp balsamic vinegar
> 2 tbsp canola oil


In a heavy-duty medium pot, heat 1 tbsp olive oil on medium-high. In batches, stir in kale and cook 6–7 min., until kale is entirely wilted. Into kale, stir couscous, 1½ cups water, salt, and pepper. Bring to a boil, cover with a lid, and reduce heat to a simmer. Cook until water is absorbed, 10–12 min. Let couscous mixture stand for 5 min.
Drain canned salmon and finely chop green onions. Into a medium bowl, zest 1 entire lemon and squeeze 1 tbsp juice.
To same bowl, add salmon, bread crumbs, egg, mayonnaise, mustard, salt, and pepper. Mix to combine and shape mixture into 8 equal-sized patties.
When couscous is done, fluff with a fork. Chop cucumbers and parsley. Into a large bowl, add couscous mixture, cucumbers, parsley, remaining 3 tbsp olive oil, and balsamic vinegar. Toss to combine. Season with salt and pepper.
Add canola oil to a large nonstick skillet on medium-high. Add salmon patties and cook 3 min. per side, until golden, in batches if needed. Serve with couscous. Cut remaining lemon into wedges and use as garnish.

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