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Salmon Cakes over Spring Salad
with radishes / cucumbers / walnuts

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
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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Increase your nutrition smarts

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 38 reviews

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

Was hoping for more cauliflower flavor, will try fresh next time. Was really disappointed in the dressing, but realized it was the fault of our fancy mayo and not the recipe!

By: Caitlin
Posted: Apr 02, 2019
Diet: Vegetarian