Puget Sound Salmon Cake Salad

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

Serves: 4 Save

Ingredients (13)

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  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.