Recipes : Salmon Cakes Salad : Food Network

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Salmon Cakes Salad
Recipe courtesy Rachael Ray

Ingredients
2 (14-ounce) cans salmon with bones, drained
2 egg whites, beaten
1/3 cup Italian bread crumbs
1 tablespoon all-purpose seasoning (recommended: Old Bay)
A few drops hot sauce (recommended: Tabasco)
2 tablespoons chopped flat-leaf parsley
3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained,
then chopped
Salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan

Salad:
1 head frissee lettuce, coarsely chopped
1 endive, sliced
1 romaine heart, chopped
2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound
1 navel orange, peeled and chopped
1/2 small red onion, thinly sliced
1 tablespoon orange zest
3 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper

Rosemary and Ham Scones, recipe follows

Directions
Heat a medium skillet over medium high heat.

Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley,
roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.

Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3
minutes on each side until golden brown and cooked through.

Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest,
vinegar and a splash of juice from the zested orange in a small bowl. Whisk in
extra-virgin olive oil to desired bite and constituency for dressing. Dress and
toss salad. Season the salad with salt and pepper, to taste then divide among 4
plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones

or warm pumpernickel bread and butter, as a close-second choice.

Ingredients
Rosemary and Ham Scones:

Directions
1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar

Preheat oven to 375 degrees F.

Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture
into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with
a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8
minutes for small scones.

Yield: 4 servings
Prep Time: 5 to 10 minutes
Cook Time: 7 to 12 minutes

Ingredients
Inactive Prep Time:

Directions
Ease of preparation: easy