Dijon Balsamic Salmon Cakes
A mustard based balsamic vinaigrette does double duty as a flavoring for moist salmon cakes and a dressing for mixed greens that's served alongside. Dovetailing Tips: Use the leftover salmon from day 1 instead of using canned salmon in today’s recipe.
Serving size: 4
Calories per serving: 203
3 7.5 ounces cans boneless salmon, drained
2 tablespoons mayonnaise
1 teaspoon lemon zest, plus wedges for serving
1 large egg, lightly beaten
1 small jar roasted red peppers, finely chopped
1/2 cup plain breadcrumbs
1/3 cup balsamic vinaigrette
kosher salt and freshly ground black pepper
3 tablespoons olive oil
5 ounces mixed baby greens
Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 minutes.
Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.