Salmon Cakes Over a Mixed Green Salad  
 


Recipe Courtesy of Cathy Lowe

1 1/2 cups poached salmon, flaked 
1 scallion , thinly sliced 
2 tablespoons finely chopped parsley 
1 tablespoon Dijon mustard 
3 tablespoons mayonnaise 
2 cups fresh bread crumbs 
salt and pepper 
3 tablespoons vegetable oil
In a large bowl stir together the salmon, scallion, and parsley. In a 
separate bowl combine the mustard and mayonnaise and season with salt & 
pepper. Add the mayonnaise mixture to the salmon mixture and gently stir 
together. Add to up to 1/2 cup of the breadcrumbs to help bind everything 
together. Shape into 4-6 cakes, depending on desired size, and chill for 1 
hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet 
and cook cakes on each side until golden brown. Serve over mixed greens 
with lemon vinaigrette.

LEMON VINAIGRETTE DRESSING 

4 tablespoons lemon juice 
1 teaspoon honey 
1 clove garlic, peeled and smashed 
2 tablespoons Dijon mustard 
1/2 cup olive oil 
salt & pepper 


Combine all ingredients in a small jar, cover and shake until well 
combined

SPICY MAYONNAISE 

1 cup mayonnaise 
3 tablespoons hot chile sauce 
1 tablespoon lemon juice 


Stir all ingredients until well combined and chill 


Difficulty: Easy