Salmon Cakes Salad

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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