Salmon Cakes With Almonds On Assorted Greens

Name: Salmon Cakes With Almonds On Assorted Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes; 1/2 cup (125 mL) toasted slivered or sliced almonds; 1 lb (500 g) fresh skinless, boneless salmon fillets; 1/4 tsp (1 mL) salt; 1 egg; 1/2 lemon; 11/2 cups (375 mL) fresh bread crumbs, divided; 2 tbsp (25 mL) chopped fresh parsley; 1 green onion, thinly sliced; 2 tbsp (25 mL) olive oil; Dressing; 1/2 cup (125 mL) buttermilk; 1/2 cup (125 mL) mayonnaise; 1 garlic clove, minced; 2 tsp (10 mL) freshly squeezed lemon juice; 1 tbsp (15 mL) prepared grated horseradish, squeezed dry; 1 tsp (5 mL) Dijon mustard; 1/4 tsp (1 mL) salt; 1/8 tsp (0.5 mL) freshly ground black pepper; 2 tbsp (25 mL) finely chopped fresh parsley; Salad; 1 ripe avocado; 1/2 bunch arugula or watercress; 1 Belgian endive or a handful or 2 of frisee; 1 small head leaf lettuce, torn; 6 to 8 large garden-fresh radishes, thinly sliced

Servings: persons

Cakes
1/2 cup (125 mL) toasted slivered or sliced almonds
1 lb (500 g) fresh skinless, boneless salmon fillets
1/4 tsp (1 mL) salt
1 egg
1/2 lemon
11/2 cups (375 mL) fresh bread crumbs, divided
2 tbsp (25 mL) chopped fresh parsley
1 green onion, thinly sliced
2 tbsp (25 mL) olive oil
Dressing
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) mayonnaise
1 garlic clove, minced
2 tsp (10 mL) freshly squeezed lemon juice
1 tbsp (15 mL) prepared grated horseradish, squeezed dry
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
2 tbsp (25 mL) finely chopped fresh parsley
Salad
1 ripe avocado
1/2 bunch arugula or watercress
1 Belgian endive or a handful or 2 of frisee
1 small head leaf lettuce, torn
6 to 8 large garden-fresh radishes, thinly sliced

1
1. Pulse almonds food processor until coarsely chopped; turn into a mixing bowl. Cut salmon into chunks; add to food processor along with salt. Pulse until just chopped, not a puree. Add to almonds; drop in egg.
2
2. Zest lemon half and squeeze juice; add to chopped salmon. Add 1 cup bread crumbs and green onion; stir until mixed and clumpy.
3
3. Line a tray with waxed or parchment paper. Shape salmon mixture into eight 3/4-inch-thick patties about 3 inches in diameter. Turn remaining 1/2 cup bread crumbs into a plate; dip patties, pressing in a few crumbs onto both surfaces. (If making ahead, immediately cover and refrigerate for up to half a day.)
4
4. Slowly whisk buttermilk into mayonnaise; then stir in garlic, lemon juice, horseradish, mustard, salt and pepper until well mixed. Stir in parsley. (Covered and refrigerated, dressing keeps well for a day or 2; stir before using.)
5
5. Cakes can be sauteed or broiled. To saute, heat oil in a large frying pan over medium heat. Add cakes; cook for 5 minutes per side or until golden and crispy. Or to broil, arrange oven rack 4 to 5 inches from broiler ; preheat. Spread oil on baking sheet just large enough to fit cakes; add salmon cakes, placing slightly apart. Flip cakes to coat both sides with oil. Broil 6 to 8 minutes per side or until golden. Serve warm or at room temperature.
6
6. Peel, seed and dice avocado. Remove any thick stems from arugula ; separate leaves of endive. Measure arugula and endive, adding enough lettuce for 8 to 9 cups . Toss with just enough dressing to lightly coat. Arrange on chilled serving plates; scatter with radishes and avocado. Top with salmon cakes; drizzle with more dressing. Pass remaining dressing .

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: Cakes, 1/2 cup (125 mL) toasted slivered or sliced almonds, 1 lb (500 g) fresh skinless, boneless salmon fillets, 1/4 tsp (1 mL) salt, and more.

Yes, Salmon Cakes With Almonds On Assorted Greens falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!