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Puget Sound Salmon Cake Salad

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 T Dijon Mustard
  • 2 tsp Prepared Horseradish
  • ½ cup Panko Breadcrumbs
  • ½ cup Chopped Walla Walla Onion
  • ⅓ cup Chopped Celery
  • 12 oz Salmon Fillets, Boneless, Skinless
  • 3 T Olive Oil
  • 3 T Roasted Walnut Oil
  • 2 T Raspberry Vinegar
  • ½ tsp Sea Salt
  • 5 oz Baby Salad Greens
  • ¾ cup Fresh Raspberries
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  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.