Salmon Cakes on Greens with Lemon-Ginger Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mix Salmon Cakes in a food processor for smoother, more uniform patties. Ingredients:
1 egg, lightly beaten |
1 1/2 tablespoons minced ginger |
1 teaspoon hot chinese or dijon mustard |
1 1/2-2 tablespoon soy sauce |
1 teaspoon toasted sesame oil |
2 pounds skinless salmon fillet, finely chopped |
2 teaspoons peanut or light olive oil |
lemon-ginger dressing |
2 heads bibb lettuce, torn |
Directions:
1. Combine first five ingredients in a large bowl. Add salmon, stirring until well blended.
2. Heat oil in a nonstick skillet over medium heat. Scoop a heaping tablespoon of salmon mixture into hot skillet, pressing with a spatula to form patties. Sauté in batches for 3 minutes on each side. Set aside or refrigerate until ready to serve.
3. Combine asparagus and 1/2 cup Lemon-Ginger Dressing in a container. Marinate at least 30 minutes. Grill over medium-high heat (350° to 400°) until crisp-tender.
4. Arrange asparagus on lettuce on serving plates. Top with 2 salmon patties. Serve with remaining dressing.
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