Salmon Cakes Salad

By á-174942

Ingredients

• SALAD:
• 2 cans salmon with bones - (14 oz ea) drained
• 2 egg whites beaten
• 1/3 cup Italian bread crumbs
• 1 tablespoon all-purpose seasoning (Old Bay recommended)
• A few drops hot sauce (Tabasco recommended)
• 2 tablespoons chopped flat-leaf parsley
• 3 tablespoons chopped roasted red pepper - (to 4) (1/2 pepper from a jar, drained, then chopped)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 head frissee lettuce coarsely chopped
• 1 endive sliced
• 1 romaine heart chopped
• 2 cups baby spinach leaves - (abt 1/4 lb)
• 1 navel orange peeled, chopped
• 1/2 small red onion thinly sliced
• 1 tablespoon orange zest
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil - (to 1/3)
• Salt to taste
• Freshly-ground black pepper to taste
• Rosemary And Ham Scones (see recipe)

Details

Servings 4

Preparation

Step 1

Heat a medium skillet over medium-high heat.

Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.

Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.

Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad.

Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.

This recipe yields 4 servings.