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Salmon Cakes & Roasted Brussels Sprouts


Sweet and savory meet on one delicious plate when Brussels sprouts kissed with Simply DressedⓇ Balsamic Salad Dressing and a blend of MarzettiⓇ Dill Veggie Dip, breadcrumbs and green onions transform salmon into flavorful cakes.

Ready in 30 minutes
Serves 4

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Ready In: 30 Minutes

Prep Time: 15 Minutes     Cook Time: 15 Minutes

Ingredients
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Directions
Step 1:

Preheat oven to 425°F. Place Brussels sprouts in large bowl and toss to coat with 2 tablespoons olive oil. Season with salt and pepper. Spread in an even layer, cut-side down, on parchment paper-lined baking sheets and roast for 20 minutes until starting to brown on one side.

Step 2:

Flip pieces with a spatula and roast for another 10 minutes. Remove from oven and drizzle with balsamic dressing.

Step 3:

Place salmon in large bowl and mash with a fork. Add 2 tablespoons dill veggie dip, egg, 1/2 cup breadcrumbs, and green onions.

Step 4:

Season with salt and pepper. Stir to thoroughly combine. If mixture is too wet, add more breadcrumbs.

Step 5:

Spread remaining 1/2 cup breadcrumbs onto large plate and heat remaining 2 tablespoons olive oil in large sauté pan. Form salmon mixture into 4 patties and lightly press and roll in breadcrumbs to coat.

Step 6:

Sauté patties until light golden brown, about 3 to 4 minutes per side. Drain patties on a paper towel-lined plate. Serve with remaining 1/4 cup dill veggie dip.