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

Name: Salmon Cakes over Spring Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 1/3 cup Mayonnaise; 1 1/2 Tbsp Ketchup; 2 tsp Sweet pickle relish; 1/2 tsp Lemon juice; 1/4 tsp Paprika; 4 slices Bread, rye, cubed (sub any sandwich bread); 8 Radishes, halved and sliced (sub snap peas or snow peas, thinly sliced); 8 oz Cucumbers, halved and sliced; 8 oz Lettuce, butter, torn (sub romaine); 1 cup Peas, frozen; 2 Tbsp Butter; 1 lb Salmon (look for skinless salmon filets to make chopping easy; sub canned salmon, drain well); 2 Tbsp Capers, drained and chopped; 1/2 cup Panko breadcrumbs; 1 Eggs; 2 tsp Mustard, Dijon; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Oil, cooking

Active: 40 Total: 40

Original GF Paleo Vegetarian

Packed with crisp, fresh ingredients and topped with savory salmon cakes and creamy Thousand Island Dressing, these salads were an instant hit when last featured in 2019.

Proteins

Fish, non-canned, Fish, canned

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

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

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

Salmon Cakes:

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

Prep

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.

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Make

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!

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