Salmon Cakes over Spring Salad
with radishes / cucumbers / rye croutons
- 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
- 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
- Salmon - 1 lb (look for skinless salmon filets to make chopping easy; sub canned salmon, drain well)
- 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
- 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)
- Bread - Cube bread. (Can be done up to 2 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, 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)
- 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 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.
- 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.
- 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.
- 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!
Delicious! Lots of prep...may buy the dressing next time to save time.1 Helpful
Turned out better than I expected. I will make this again. It was very easy to make0 Helpful
Just okay. Whenever we make patties or fritters, I end up feeling that they weren't worth the effort. They're ... fine. But tend to take a lot of time/energy to make. The dressing was fantastic, though!0 Helpful
I really enjoyed the salmon version of this meal last time, and decided to give the vegetarian version a go this time. Flavor-wise it was great, though my fritters did come out a bit on the mushy side. I also didn’t really notice the zucchini much when I was eating them, so I’d enjoy more veggies next time.0 Helpful
It all tasted good enough but I did not have success with the salmon cakes. Maybe because I used canned salmon? The cakes would not form and completely fell apart in the pan. I ended up just cooking in the pan without any form to them - mushy. I poured the salmon crumble over the salad and it did taste okay.0 Helpful
The salmon cakes were delicious. Loved this!0 Helpful
I made it with canned tuna, and it was delicious!0 Helpful