Salmon Cakes Over a Mixed Green Salad Recipe

Name: Salmon Cakes Over a Mixed Green Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large bowl stir together the salmon, scallion, and parsley.
2
In a separate bowl combine the mustard and mayonnaise and season with salt & pepper.
3
Add the mayonnaise mixture to the salmon mixture and gently stir together.
4
Add to up to 1/2 cup of the breadcrumbs to help bind everything together.
5
Shape into 4-6 cakes, depending on desired size, and chill for 1 hour.
6
Dip cakes into remaining bread crumbs.
7
Heat oil in non-stick skillet and cook cakes on each side until golden brown.
8
Serve over mixed greens with lemon vinaigrette.
9
Combine all ingredients in a small jar, cover and shake until well combined
10
Stir all ingredients until well combined and chill

1057

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups poached salmon, flaked, 1 scallion , thinly sliced, 2 tablespoons finely chopped parsley, 1 tablespoon Dijon mustard, and more.

Yes, Salmon Cakes Over a Mixed Green Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Cakes Over a Mixed Green Salad

How did you like this recipe?

Frequently Asked Questions