Salmon Cakes Over a Mixed Green Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 342
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 31
- Sodium
- 287
Ingredients
1 1/2 cups poached salmon, flaked
1 scallion, thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil
LEMON VINAIGRETTE DRESSING
4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper
SPICY MAYONNAISE
1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice
Directions
- In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.
LEMON VINAIGRETTE DRESSING
- Combine all ingredients in a small jar, cover and shake until well combined.
SPICY MAYONNAISE
- Stir all ingredients until well combined and chill.