Puget Sound Salmon Cake Salad

Puget Sound Sassy Salmon Cake Salad recipe.
Jessica Merchant
  • Yield: 4 servings


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


  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.