A mustard based balsamic vinaigrette does double duty as a flavoring for moist salmon cakes and a dressing for mixed greens that's served alongside.
Recipe courtesy of Food Network Kitchen
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Dijon Balsamic Salmon Cakes
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.

Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.

Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper. 

Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge. 

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