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

Active: 35 minTotal: 35 min

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 39 reviews

Took over an hour with all the prep but the patties came together well, just a bit too much work for a week night.

By: Hillary
Posted: Mar 19, 2019
Diet: Vegetarian

My husband said it's his new favorite Cook Smarts recipe! I found the prep a bit lengthy, but was surprised how well the salmon cakes held together on cooking. Flavors were great, and the salad was a great backdrop for the salmon (springy, fresh, crunchy). I made extra salmon cakes to freeze for another time, which will be a nice treat.

By: Kelley
Posted: Mar 19, 2019
Diet: Original

I've never liked thousand island dressing but decided to try this homemade version. I ran out of paprika so I used half regular and half smoked paprika. It was surprisingly good. I think the smokiness helped balance the sweet relish. I also usually don't care for salmon cakes and was going to just serve plain salmon, but I love capers so I gave it a shot and they turned out exceptional. So glad I made this and I would make it again.

By: Jennifer
Posted: Mar 19, 2019
Diet: Original

My husband and I were skeptical about the patties, and by themselves they don’t pack a large punch of flavor. However, they work when paired with all the other elements and make the salad very filling. It was a bit prep intensive, so plan accordingly. Great dressing!

By: Katrina
Posted: Mar 19, 2019
Diet: Vegetarian

Delicious! If you make the fritter patties in advance, this meal takes no time to put together. I was a bit leery about making this because I thought it might not be filling enough. But it was very satisfying.

By: Judy
Posted: Mar 18, 2019
Diet: Vegetarian

I loved the dressing. I used canned salmon because that's what I had.

By: Rachel
Posted: Mar 18, 2019
Diet: Original