Salmon Cakes Over a Mixed Green Salad

Level:
Easy
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
  • 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
  • SPICY MAYONNAISE
  • 1 cup mayonnaise
  • 3 tablespoons hot chile sauce
  • 1 tablespoon lemon juice
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.

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

SPICY MAYONNAISE
  • Stir all ingredients until well combined and chill


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