Salmon Cakes Salad
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Italian Bread Crumbs2 tbsps
Parsley (chopped flat-leaf)1 small
Red Onion (thinly sliced)1 tbsp
Orange Zest3 tbsps
Red Wine Vinegar1 cup
Cream2 tsps
SugarDirections:
1
Watch how to make this recipe
2
Heat a medium skillet over medium high heat
3
Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper
4
Form 4 patties, 1-inch thick
5
Add vegetable oil to hot pan, 1 turn of the pan
6
Add patties and cook about 3 minutes on each side until golden brown and cooked through
7
Combine greens, chopped orange and red onion in a salad bowl
8
Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl
9
Whisk in extra-virgin olive oil to desired bite and constituency for dressing
10
Dress and toss salad
11
Season the salad with salt and pepper, to taste then divide among 4 plates
12
Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice
13
Preheat oven to 375 degrees F
14
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest
15
Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet
16
Sprinkle with a little sugar and bake
17
Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones