Salmon Cakes

Meanwhile, cut the tomatoes in half. Zest, then juice the lemon. Finely chop the chives. Grate the shallot. Roughly chop the celery into 1/4-inch pieces. Pat the salmon fillets dry with paper towels, then cut into 1/8-inch cubes. (TIP: The smaller the salmon pieces the better — this will help bind the salmon with the other ingredients.)

In a large bowl, combine the salmon, panko, 1 tbsp chives, lemon zest, mayo, shallot and celery. Season with 3/4 tsp salt and pepper. Stir to combine, then firmly press together and shape the salmon mixture into 8 equal patties, each about 1/2-inch thick.

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then patties. Cook until bottoms of patties are golden, 2-3 min. Flip each pattie, then add another 1 tbsp oil to the pan. Cook until bottom is golden and patties are cooked through, 2-3 min per side. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)

Meanwhile, in a small bowl, combine the yogurt, remaining chives and 1 tbsp lemon juice. Season with salt and pepper. Set aside. In a medium bowl, whisk together 1 tbsp lemon juice, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper. Toss in the spring mix and tomatoes.