Salmon Cakes Salad

Total Time:
29 min
15 min
14 min

4 servings

  • 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
Watch how to make this recipe. Salad:
  • 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

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