Getting Real with Food

Getting Real with Food: 6.2.21

Salmon. Bulgur. Brussels sprouts. Those are the three ingredients Town&Style staff gave me for this issue’s mystery basket column! I was determined to come up with more than just a typical grilled salmon dinner. I incorporated one of my favorite homemade dressings, fresh herbs and, of course, tangy feta. These are the best salmon cakes I have ever tasted, and I cannot wait for you to enjoy them with the equally delicious Bulgur Feta Salad.

easy salmon cakes and healthy bulgur feta salad

makes 6 salmon cakes 

Modern Greek Dressing

⅔ c light olive oil
⅓ c regular olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp shallots, chopped
1 clove garlic, minced
1 tsp dried oregano
½ tsp salt
1⁄4 tsp dried basil
1⁄4 tsp pepper


  1. In an immersion blender-safe cup, add in all ingredients. Blend quickly up and down for 3 seconds until it turns a creamy color. Don’t blend too long because you don’t want the oregano flakes to be completely emulsified. Refrigerate until ready to use.

Healthy Bulgur Feta Salad

2 1⁄2 c cooked bulgur
1 c cherry tomatoes, sliced
1⁄2 c crumbled feta cheese
1 tsp fresh dill, chopped
8 Brussels sprouts, shredded
Salt and pepper to taste
1⁄2 c Modern Greek Dressing


  1. In saucepan, cook 1 cup uncooked bulgur per package directions.
  2. Fluff with a fork to let the heat escape, and let cool for about 10 minutes.
  3. Add in crumbled feta, sliced cherry tomatoes, shredded brussels sprouts, fresh dill and Modern Greek Dressing. Toss until fully combined; season with salt and pepper to taste.
  4. Refrigerate to marinate until salmon burgers are ready. Add more Modern Greek Dressing if desired.

Easy Salmon Cakes

1 1⁄2 lbs. of Coho salmon
1⁄2 c feta cheese
1⁄4 c mayo
1⁄4 c bread crumbs
2 cloves garlic
2 tbsp Modern Greek Gressing
1⁄2 tbsp dill
1 tsp Dijon mustard
1 tsp salt


  1. Lay the salmon filet on a cutting board. With a sharp, serrated knife, cut along the flesh of the salmon at the skin. This will perfectly cut sections of the flesh off the skin. Continue until all of the skin is removed, and then chop the salmon into pieces smaller than bite-sized.
  2. Put the salmon in a large mixing bowl, and add in the bread crumbs, minced garlic, Dijon mustard, salt, dill and mayo. Fold until combined.
  3. Sprinkle in the feta cheese and fold one more time to combine. Refrigerate for 1 to 2 hours.
  4. Divide into six patties. Grill on medium heat for 3 to 4 minutes on each side.
  5. Top with sour cream, lemon juice and fresh dill, and serve alongside the salad.

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