Salmon Cakes over Spring Salad
with radishes / cucumbers / walnuts

Name: Salmon Cakes over Spring Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 2 tsp Mustard, Dijon; 2 tsp Vinegar, red or white wine; 2 tsp Lemon juice; 1/2 tsp Paprika; 3 Tbsp Oil, olive; 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; 1 cup Walnuts, halves or pieces; 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 Almond meal; 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 a tangy vinaigrette, these salads were an instant hit when last featured in 2019.

Ingredients

Metric

Servings:

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

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
Almond meal - 1/2 cup
Eggs - 1
Mustard, Dijon - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Oil, cooking - 2 Tbsp

Prep

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)
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, 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)
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 walnuts and toast, stirring frequently, until fragrant and golden brown, 3 to 5 minutes. Set aside.
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.
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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