Salmon Cakes With Salad

1. 1

   Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl.

2. 2

   Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.

3. 3

   Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a large bowl.

4. 4

   Put the remaining 5 tablespoons breadcrumbs in a shallow bowl.

5. 5

   Press the salmon cakes in the breadcrumbs to coat both sides.

6. 6

   Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat.

7. 7

   Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.

8. 8

   Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.

9. 9

   Add the greens to the bowl with the dressing and toss.

10. 10

    Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.

11. 11

    Per serving: Calories 543; Fat 34 g (Saturated 6 g); Cholesterol 157 mg; Sodium 1,106 mg; Carbohydrate 26 g; Fiber 5 g; Protein 37 g

12. 12

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.