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1
Heat a medium skillet over medium high heat.
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2
Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper.
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3
Form 4 patties, 1-inch thick.
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4
Add vegetable oil to hot pan, 1 turn of the pan.
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5
Add patties and cook about 3 minutes on each side until golden brown and cooked through.
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6
Combine greens, chopped orange and red onion in a salad bowl.
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7
Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl.
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8
Whisk in extra-virgin olive oil to desired bite and constituency for dressing.
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9
Dress and toss salad.
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10
Season the salad with salt and pepper, to taste then divide among 4 plates.
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11
Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.
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12
1 box biscuit mix (recommended: Jiffy)
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13
3 tablespoons finely chopped rosemary, 4 small stems
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14
1/2 cup cream
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15
A couple pinches salt
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16
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
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17
1 tablespoon orange zest
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18
2 teaspoons sugar
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19
Preheat oven to 375 degrees F.
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20
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest.
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21
Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet.
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22
Sprinkle with a little sugar and bake.
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23
Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
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24
Ease of preparation: easy
