Salmon Cakes over Spring Salad
with radishes / cucumbers / rye croutons
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.
Ingredients
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
18 reviews
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 HelpfulThis was not very good. I followed the recipe, but my cakes were totally mushy despite a longer than recommended cook time, and the flavor profile was just not enjoyablet. My toddler seemed to think they were fine, but we won't be making this again. I shortcutted the salad (premade, premade dressing) so can't comment on that aspect.
0 HelpfulIt would definitely help to do the prep ahead of time, but the effort was worth it. The salmon cakes are the star of the meal! I used fresh salmon and substituted sugar snap peas for the radishes. The whole meal felt fresh and light.
0 HelpfulMaybe not fair to rate it because we substituted several things. Hubs says it’s really a wonderful meal. Fabulous. I might need to keep the dressing in the fridge at all times.
0 Helpful