You are here: Home » Recipes » Puget Sound Sassy Salmon Cake Salad Puget Sound Sassy Salmon Cake Salad Recipe by MargeeB Yield 4 servings Pretty salmon cakes are the best topping for a light springy salad studded with raspberries. Jessica Merchant PrintEmail Ingredients 2 large eggs1 tablespoon Dijon mustard, divided2 teaspoons prepared horseradish1/2 cup panko1/2 cup chopped Walla Walla sweet onions1/3 cup chopped celery12 ounces skinless salmon fillets, coarsely chopped3 tablespoons mild olive oil3 tablespoons roasted walnut oil2 tablespoons raspberry vinegar1/2 teaspoon sea salt1 (5-ounce) bag mixed baby greens3/4 cup Washington grown red raspberries Instructions 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. 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. 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, To serve, place baby greens onto 4 dinner plates, top with salmon patties and sprinkle raspberries over all.