salmon cakes over a mixed green salad

Salmon

Salmon Cakes Over a Mixed Green Salad

Golden salmon cakes served atop a fresh mixed green salad. This light yet satisfying dish combines crispy, flavorful patties with crisp, vibrant greens for a perfect balance of textures and tastes.

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
4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons dijon mustard
1/2 cup olive oil
salt & pepper
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.
Combine all ingredients in a small jar, cover and shake until well combined.
Stir all ingredients until well combined and chill.