Salmon Cakes With Salad

Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/salmon-cakes-with-salad-recipe/index.html

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SalmonCakesWithSalad_Dinner_Weeknight
 

Can also use fresh salmon and fresh corn cut off the cob if you have these available. A great recipe

Prep Time:
15min
Cook Time:
20min
Servings:
4

Ingredients

3 7.5-ounce cans salmon, drained
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup breadcrumbs
5 tablespoons tartar sauce, plus more for serving (optional)
2 tablespoons minced jarred roasted red peppers
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice, plus wedges for serving
Freshly ground pepper
3 tablespoons extra-virgin olive oil
8 cups (about 8 ounces) mixed baby greens

Directions

  1. Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
  2. Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a large bowl.
  3. Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
  4. Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.

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