Salmon Cakes Over A Mixed Green Salad
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Salmon (poached, flaked)2 tbsps
Parsley (finely chopped)2 tbsps
Dijon Mustard1 cup
Mayonnaise2 cups
Bread Crumb (fresh)1
Salt3 tbsps
Vegetable Oil1 tbsp
Lemon Juice1 tsp
Honey1 clove
Garlic (peeled and smashed)1 cup
Olive Oil3 tbsps
Chile Sauce (hot)Directions:
1
In a large bowl stir together the salmon, scallion, and parsley
2
In a separate bowl combine the mustard and mayonnaise and season with salt & pepper
3
Add the mayonnaise mixture to the salmon mixture and gently stir together
4
Add to up to 1/2 cup of the breadcrumbs to help bind everything together
5
Shape into 4-6 cakes, depending on desired size, and chill for 1 hour
6
Dip cakes into remaining bread crumbs
7
Heat oil in non-stick skillet and cook cakes on each side until golden brown
8
Serve over mixed greens with lemon vinaigrette
9
Combine all ingredients in a small jar, cover and shake until well combined
10
Stir all ingredients until well combined and chill