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Salmon Cakes over Spring Salad
with radishes / cucumbers / walnuts

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
Salmon Cakes:
  • 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
Spring Salad with Radishes and Cucumbers:
  • 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

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 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)
  2. Salmon - Rinse and pat dry. Use a knife to chop up the salmon meat. (Can be done 1 day ahead)
  3. 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)
  4. Radishes / Cucumbers / Lettuce - Prep as directed.
  5. 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 walnuts and toast, stirring frequently, until fragrant and golden brown, 3 to 5 minutes. Set aside.
  2. 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.
  3. 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!

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Reviews

This meal has 39 reviews

I’ve made these salmon cakes a few times now because my husband keeps requesting them. He regularly brags about how good my salmon cakes taste.

By: Kristi
Posted: Jul 02, 2019
Diet: Original

Simply YUM

By: Carri
Posted: Jun 08, 2019
Diet: Original

Loved this dish! I made a few changes. I used a spring mix instead of butter lettuce. I also added McClure's spicy Pickles instead of relish to the dressing and sub veganaise in place of Mayonnaise. Also, I baked the patties at 375 for 5 minutes on each side and then transferred to the pan for a slight sear.

By: Kristine
Posted: Apr 23, 2019
Diet: Gluten-free

I was really upset as I could never get the patties to stay together. They just crumbled no matter what I did. I have had this problem before as well.

By: Janelle
Posted: Apr 10, 2019
Diet: Vegetarian

Very good!

By: Kimberly
Posted: Apr 06, 2019
Diet: Paleo

Such a great combination of flavors and textures!

By: Melissa
Posted: Apr 06, 2019
Diet: Original