Salmon Cakes over Spring Saladwith radishes / cucumbers / walnuts
This fresh salad is packed with some of our favorite seasonal ingredients and topped with a pan-seared salmon cake with capers.
- Salmon - 1 lb
- Capers - 2 Tbsp, drained and chopped
- Almond meal - 1/2 cup
- Eggs - 1
- Mustard, Dijon - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Garlic - 2 cloves, chopped
- Mustard, Dijon - 2 tsp
- Vinegar, red or white wine - 2 tsp
- Lemon juice - 2 tsp
- Paprika - 1/2 tsp
- Oil, olive - 3 Tbsp
- 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
- Walnuts, halves or pieces - 1 cup
- Make vinaigrette - Chop garlic. Combine garlic, mustard (portion for salad), vinegar, lemon juice, and paprika. Add olive oil, while whisking. (Can be done up to 5 days ahead)
- Salmon - Rinse and pat dry. Use a knife to chop up the salmon meat. (Can be done 1 day ahead)
- Make salmon cakes - Drain and chop capers. Combine salmon, almond meal, egg, capers, mustard (portion for salmon cakes), salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Can be done 1 day ahead)
- Radishes / Cucumbers / Lettuce - Prep as directed.
- Peas - Defrost peas in the microwave or by running them under warm water.
- Heat a large skillet or non-stick pan over medium heat. Add walnuts and toast, stirring frequently, until fragrant and golden brown, 3 to 5 minutes. Set aside.
- Return pan to medium-high heat and add cooking 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.
- Assemble salads by creating a bed of lettuce. Top with radishes, cucumbers, peas, and walnuts. Top each salad with a salmon cake. Finish with vinaigrette at the table. Enjoy!
Salmon cakes were delicious! Used canned salmon and made a dill sauce instead of thousand island and the salad. Restaurant quality.0 Helpful
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!!0 Helpful
The salad dressing was a hit at our house.0 Helpful
Loved the salmon cakes! Totally agree that buying skinless salmon would have made the prep much easier! We didnt love it over the salad though. Definitely adding to the favorites, but I think next time I’d pair with grilled asparagus and mashed potatoes with the dressing as a dipping sauce.0 Helpful
This was delicious! I can’t get enough of the thousand island, and the croutons were fabulous. I’m not usually big on radishes, but they were the perfect flavor and texture complement here. I did have some trouble with the recipe; more direction on how to remove salmon skin and how finely to chop the pieces would have been nice (a video, perhaps?), but once I got into it, it was simple, and I trusted my gut. I’m kind of glad it took me out of my comfort zone a bit! My husband, not normally a salmon eater, loved the salmon cakes with the dressing, and our baby gobbled them up, too. This one will be a keeper in our house!0 Helpful
Definitely buy skinless salmon. The butcher should be able to deskin it for you. Great healthy meal : ).0 Helpful