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

Directions

Watch how to make this recipe.

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:

Yield: 4 servings

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.

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Salmon Cakes Salad

Salad:

Rosemary and Ham Scones:

Rosemary and Ham Scones:

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