salmon cakes salad

Salmon

Salmon Cakes Salad

Salmon Cakes Salad combines crispy, flavorful salmon cakes served atop a fresh bed of mixed greens, vegetables, and a light dressing. It’s a satisfying and nutritious meal perfect for lunch or dinner.

Ingredients

2 (14-ounce) cans salmon with bones, drained
2 egg whites, beaten
1/3 cup italian bread crumbs
1 tablespoon all-purpose seasoning (recommended: old bay)
a few drops hot sauce (recommended: tabasco)
2 tablespoons chopped flat-leaf parsley
3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped
salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan
1 head frissee lettuce, coarsely chopped
1 endive, sliced
1 romaine heart, chopped
2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound
1 navel orange, peeled and chopped
1/2 small red onion, thinly sliced
1 tablespoon orange zest
3 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil, eyeball it
salt and pepper
rosemary and ham scones, recipe follows
rosemary and ham scones:
1 box biscuit mix (recommended: jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
a couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar

Directions

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.
Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.