Food Network: Salmon Cakes Over a Mixed Green Salad

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Salmon Cakes Over a Mixed Green Salad
Recipe Courtesy of Cathy Lowe

Ingredients
1 1/2 cups poached salmon, flaked
1 scallion , thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil

Directions
In a large bowl stir together the salmon, scallion,

and parsley. In a separate bowl combine the mustard and mayonnaise and season with
salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir
together. Add to up to 1/2 cup of the breadcrumbs to help bind everything
together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour.
Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook
cakes on each side until golden brown. Serve over mixed greens with lemon
vinaigrette.

Ingredients
LEMON VINAIGRETTE DRESSING

4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed

2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper

Directions
Combine all ingredients in a small jar, cover and
shake until well combined

Ingredients
SPICY MAYONNAISE

1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice

Directions
Stir all ingredients until well combined and
chill