Salmon Cakes Salad

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.

Rosemary and Ham Scones:

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

Inactive Prep Time:

Ease of preparation: easy