Food Network: Salmon Cakes Over a Mixed Green Salad

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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