Salmon Cakes with Spring Green Salad Recipe

1      Reviews by:    Sally Moore   Salmon Cakes with Spring Green Salad Recipe makes patties with lemon, parsley, dill, scallions and egg whites coated with bread crumbs then pan fries before serving with salad of mint, cilantro, radishes and lettuce in this salmon cake recipe. 3380

INGREDIENTS

• 1 lemon
• 1 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh dill
• 4 scallions, thinly sliced
• 1 1/2 lb. skinless salmon fillet, cut into 2 in. pieces
• 1 large egg white
• Kosher salt and pepper
• 1 cup panko bread crumbs
• 2 tbsp olive oil
• 2 tsp honey
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 bunch radishes, thinly sliced
• 1 Bibb lettuce torn

DIRECTIONS

• Heat the oven to 250°F. Grate 2 tsp lemon zest into a food processor. Add 1/2 cup parsley, 2 Tbsp dill and half the scallions; pulse to combine. Add the salmon, egg white, 1/2 tsp salt and 1/4 tsp pepper, and pulse until just combined and very coarsely chopped (do not puree).
• Form the salmon mixture into eight 1/2-in.-thick patties. Coat each patty in the bread crumbs, pressing gently to help them adhere.
• Heat 1 Tbsp oil in a large skillet over medium-high heat. Add 4 salmon cakes and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a baking sheet and place in the oven to keep warm. Wipe out the skillet and repeat with 1 Tbsp oil and 4 salmon cakes.
• Meanwhile, squeeze the juice of the lemon into a medium bowl (you should have about 1/4 cup). Whisk in the honey and 1/4 tsp each salt and pepper then whisk in the remaining 1 Tbsp oil. Add the mint, cilantro, radishes, lettuce and the remaining parsley, dill and scallions and toss to coat. Serve with the salmon cakes.