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Salmon Cakes over Spring Salad
with radishes / cucumbers / rye croutons

Active: 35 minTotal: 35 min
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This fresh salad is packed with some of our favorite seasonal ingredients and topped with a pan-seared salmon cake with capers.

Ingredients

Servings:
4
Metric
Thousand Island Dressing:
  • Garlic - 1 clove, chopped
  • Mayonnaise - 1/3 cup
  • Ketchup - 1 1/2 Tbsp
  • Sweet pickle relish - 2 tsp
  • Lemon juice - 1/2 tsp
  • Paprika - 1/4 tsp
Salmon Cakes:
  • Salmon - 1 lb
  • Capers - 2 Tbsp, drained and chopped
  • Panko breadcrumbs - 1/2 cup
  • Eggs - 1
  • Mustard, Dijon - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp
Spring Salad with Radishes and Cucumbers:
  • Bread, rye - 4 slices, cubed (sub any sandwich bread)
  • Radishes - 8, halved and sliced (sub snap peas or snow peas, thinly sliced)
  • Cucumbers - 8 oz, halved and sliced
  • Lettuce, butter - 8 oz, torn (sub romaine)
  • Peas, frozen - 1 cup
  • Butter - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make dressing - (Skip if dressing was made ahead for Monday.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bread - Slice bread into cubes. (Can be done up to 2 days ahead)
  3. Salmon - Rinse and pat dry. Use a knife to chop up the salmon meat. (Can be done 1 day ahead)
  4. Make salmon cakes - Drain and chop capers. Combine salmon, panko, egg, capers, mustard, salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Can be done 1 day ahead)
  5. Radishes / Cucumbers / Lettuce - Prep as directed.
  6. Peas - Defrost peas in the microwave or by running them under warm water.

Make

  1. Heat a large skillet or non-stick pan over medium heat. Add butter and then bread cubes to melted butter. Cook, flipping the bread every few minutes with a spatula, until crisp, 5 to 6 minutes. Season with some salt and pepper. Set croutons aside.
  2. Return pan to medium-high heat and add oil. Add salmon patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 2 minutes.
  3. If the dressing was made ahead, give it a stir. If it is too thick to easily pour, you can thin it out with some water.
  4. Assemble salads by creating a bed of lettuce. Top with radishes, cucumbers, peas, and croutons. Top each salad with a salmon cake. Finish with dressing at the table. Enjoy!
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Reviews

This meal has 38 reviews

We liked this. I made the cakes with canned tuna as an attempt to save time (and money) and they were good but I maybe should have drained them a little more - they were quite wet and didn’t stick together great.

By: Tiffany
Posted: Apr 02, 2019
Diet: Original

Next time, I will use SKINLESS salmon. Wow, that was a pain. Otherwise, the cakes were so good, and I loved the thousand island dressing.

By: Angela
Posted: Mar 27, 2019
Diet: Original

I think I might not be a fan of salmon cakes...

By: Tanja
Posted: Mar 26, 2019
Diet: Original

Salmon cakes were delicious! Used canned salmon and made a dill sauce instead of thousand island and the salad. Restaurant quality.

By: Allison
Posted: Mar 24, 2019
Diet: Original

The salmon cakes are delicious! I can't wait to make them again. I served them with a side of pasta, peas & white beans, because I had it on hand & just wasn't feeling the salad today. I did have the thousand island dressing left from the reubens, so I topped them with it. LOVE!!

By: Ruth
Posted: Mar 24, 2019
Diet: Original

The salad dressing was a hit at our house.

By: Eva
Posted: Mar 23, 2019
Diet: Gluten-free