Salmon Cakes With Greens Recipes

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SALMON CAKES OVER A MIXED GREEN SALAD



Salmon Cakes Over a Mixed Green Salad image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 17

1 1/2 cups poached salmon, flaked
1 scallion, thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil
4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper
1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice

Steps:

  • In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.
  • Combine all ingredients in a small jar, cover and shake until well combined.
  • Stir all ingredients until well combined and chill.

SALMON CAKES



Salmon Cakes image

Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner.

Provided by Calee

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup plain breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup sour cream
1 tablespoon Dijon mustard
1 egg white, beaten
1 (14 ounce) canned salmon, drained (WATER PACKED)
1 (4 1/2 ounce) can chopped green chilies, drained

Steps:

  • In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
  • In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
  • Shape mixture into 4 patties, about 3/4 inch thick.
  • Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
  • Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
  • 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

Nutrition Facts : Calories 270.4, Fat 9.1, SaturatedFat 3, Cholesterol 87.7, Sodium 615.1, Carbohydrate 19.8, Fiber 2.5, Sugar 3.6, Protein 27.9

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