Salmon Cakes with Spring Green Salad

1. 1

   Heat the oven to 250 degrees F. Grate 2 teaspoons lemon zest into a food processor.

2. 2

   Add 1/2 cup parsley, 2 tablespoons dill, and half the scallions; pulse to combine.

3. 3

   Add the salmon, egg white, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and pulse until just combined and very coarsely chopped (do not puree).

4. 4

   Form the salmon mixture into eight 1/2-inch-thick patties.

5. 5

   Coat each patty in the bread crumbs, pressing gently to help them adhere.

6. 6

   Heat 1 tablespoon oil in a large skillet over medium-high heat.

7. 7

   Add 4 salmon cakes and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a baking sheet and place in the oven to keep warm.

8. 8

   Wipe out the skillet and repeat with 1 tablespoon oil and 4 salmon cakes.

9. 9

   Meanwhile, squeeze the juice of the lemon into a medium bowl (you should have about 1/4 cup).

10. 10

    Whisk in the honey and 1/4 teaspoon each salt and pepper then whisk in the remaining 1 tablespoon oil.

11. 11

    Add the mint, cilantro, radishes, lettuce, and the remaining parsley, dill, and scallions and toss to coat.

12. 12

    Serve with the salmon cakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.