Salmon Cakes Salad Recipes

SALMON CAKES WITH SALAD

Steps:

• 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 large 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 black 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 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 if using, and lemon wedges.

SALMON CAKES OVER A MIXED GREEN SALAD

Steps:

• 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.
• Combine all ingredients in a small jar, cover and shake until well combined.
• Stir all ingredients until well combined and chill.

SALMON CAKES WITH ARUGULA SALAD

Steps:

• Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.
• Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.
• Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.