Name: Salmon Cakes with Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Three 7.5-ounce cans salmon, drained; 1 cup frozen corn, thawed; 1 large egg, lightly beaten; 1/2 cup breadcrumbs; 5 tablespoons tartar sauce, plus more for serving (optional); 2 tablespoons minced jarred roasted red peppers; 1 tablespoon chopped fresh parsley; 1 teaspoon finely grated lemon zest; 1 teaspoon Old Bay Seasoning; 1 tablespoon fresh lemon juice, plus lemon wedges for serving; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 8 cups (about 8 ounces) mixed baby greens

Directions

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37m Easy 95%

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Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
Put the remaining 5 tablespoons 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 more minutes.
Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges.

Photograph by Christopher Testani

Recipe courtesy of Food Network Magazine

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Salmon Cakes with Salad

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