Coriander and Cumin Crusted Salmon with Zucchini and Dill Cakes

CULINARY COLLEEN(1)
Eubanks: "Great! First time I had zucchini and dill cakes a…" Read More
16Ingredients
55Minutes
430Calories

Ingredients

US|METRIC
  • 2 salmon fillets (about 6 ounces each, preferably wild salmon)
  • olive oil
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • salt
  • 6 medium zucchini (about 2 1/2 pounds, grated with a box grater)
  • salt
  • 2 tablespoons fresh dill (finely chopped, plus extra for garnish)
  • 2 tablespoons chopped fresh mint (finely)
  • 2 scallions (thinly sliced)
  • 2 eggs (beaten)
  • 3/4 cup flour (plus additional if necessary)
  • freshly ground black pepper
  • oil (for pan-frying)
  • greek yogurt (for serving)
  • lemon wedges (for serving)
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    NutritionView More

    430Calories
    Sodium21% DV510mg
    Fat34% DV22g
    Protein43% DV22g
    Carbs12% DV35g
    Fiber24% DV6g
    Calories430Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol145mg48%
    Sodium510mg21%
    Potassium1230mg35%
    Protein22g43%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A20%
    Vitamin C130%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Eubanks 7 months ago
    Great! First time I had zucchini and dill cakes and they were really tasty. The combination of crusted salmon, greek yogurt and zucchini and dill cakes had a pleasant taste.

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