Salmon Cakes With Greens
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Dijon Mustard (divided)1 cup
Lowfat Buttermilk1.5 tsp
Lemon Juice (fresh)5 tbsps
Capers (drained)1 cup
Plain Breadcrumbs1 tsp
Salt1 tsp
Black Pepper2 tsp
Olive Oil8 cups
Mixed GreenDirections:
1
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside
2
Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties
3
Heat oil in a large nonstick skillet over medium heat
4
Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more
5
Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes
6
Serve with remaining dressing on the side
7
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside
8
Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties
9
Heat oil in a large nonstick skillet over medium heat
10
Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more
11
Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes
12
Serve with remaining dressing on the side