Mix cucumbers, 1/4 cup (4 Tbsp.) dressing, 1 Tbsp. chives, 1 tsp. lemon zest and 2 tsp. lemon juice until blended. Refrigerate 30 min.
Combine all remaining ingredients; spoon into 8 mounds, 3 inches apart, onto foil-covered baking sheet, using about 2 Tbsp. salmon mixture for each. Flatten each to 1/2-inch-thick patty.
Heat broiler. Broil patties, 4 inches from heat, 3 to 5 min. or until salmon cakes are done and tops are golden brown. Serve topped with cucumber mixture.
Kraft Kitchen Tips!
Prepare cucumber and salmon mixtures as directed, doubling all ingredients; use to make 16 mini salmon cakes. Or, shape salmon mixture into 4 (1/2-inch-thick) patties. Broil 7 to 10 min. or until done. Serve salmon burgers on lettuce-covered whole wheat bread slices or in sandwich buns topped with cucumber mixture.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 0.5 g
Cholesterol 20 mg
Sodium 160 mg
Total carbohydrate 4 g
Dietary fibre 0 g
Sugars 2 g
Protein 6 g
8 servings, 1 salmon cake (34 g) and 1 Tbsp. (15 mL) aioli each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.