Puget Sound Sassy Salmon Cake Salad

  • Yield 4 servings

Pretty salmon cakes are the best topping for a light springy salad studded with raspberries.

Puget Sound Sassy Salmon Cake Salad recipe.
Jessica Merchant

Ingredients

2 large eggs
1 tablespoon Dijon mustard, divided
2 teaspoons prepared horseradish
1/2 cup panko
1/2 cup chopped Walla Walla sweet onions
1/3 cup chopped celery
12 ounces skinless salmon fillets, coarsely chopped
3 tablespoons mild olive oil
3 tablespoons roasted walnut oil
2 tablespoons raspberry vinegar
1/2 teaspoon sea salt
1 (5-ounce) bag mixed baby greens
3/4 cup Washington grown red raspberries

Instructions

  1. In a large bowl whisk eggs, 2 teaspoons Dijon mustard,  and horseradish. Stir in panko, onions and celery until mixed.  Gently stir in salmon; form into 3-inch patties.
  2. Heat olive oil in a large nonstick skillet over medium-high.  Working in batches cook salmon patties until golden on both sides, about 3 minutes per side.
  3. Make dressing by whisking walnut oil, vinegar, salt and remaining Dijon mustard in a large bowl.  Add mixed baby greens to bowl and toss to coat,
  4. To serve, place baby greens onto 4 dinner plates, top with salmon patties and sprinkle raspberries over all.

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