Salmon Cakes With Salad

Salmon Cakes With Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    7.5-ounce cans salmon, drained

  • 1

    cup frozen corn, thawed

  • 1

    large egg, lightly beaten

  • ½

    cup breadcrumbs

  • 5

    tablespoons tartar sauce, plus more for serving (optional)

  • 2

    tablespoons minced jarred roasted red peppers

  • 1

    tablespoon chopped fresh parsley

  • 1

    teaspoon finely grated lemon zest

  • 1

    teaspoon Old Bay Seasoning

  • 1

    tablespoon fresh lemon juice, plus wedges for serving

  • Freshly ground pepper

  • 3

    tablespoons extra-virgin olive oil

  • 8

    cups (about 8 ounces) mixed baby greens

Directions

Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes. Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a large bowl. Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes. Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.


Nutrition

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