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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: User-Friendly Affair

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Salmon Cakes Salad (10:13)

Total:: 29 min
Prep:: 15 min
Cook:: 14 min

Yield:: 4 servings

Level:: Easy

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

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

Directions

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:

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.

My Private Notes

Name: Salmon Cakes Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H14M0.000S
Total time: P0Y0M0DT0H29M0.000S
Yield: 4 servings
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; 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; 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