Salmon Cakes Salad (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
|
Ingredients:
2 (14-ounce) cans salmon with bones, drained |
2 egg whites, beaten |
1/3 cup italian bread crumbs |
1 tablespoon all-purpose seasoning (recommended: old bay) |
a few drops hot sauce (recommended: tabasco) |
2 tablespoons chopped flat-leaf parsley |
3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped |
salt and pepper |
1 tablespoon vegetable oil, 1 turn of the pan |
1 head frissee lettuce, coarsely chopped |
1 endive, sliced |
1 romaine heart, chopped |
2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound |
1 navel orange, peeled and chopped |
1/2 small red onion, thinly sliced |
1 tablespoon orange zest |
3 tablespoons red wine vinegar |
1/4 to 1/3 cup extra-virgin olive oil, eyeball it |
salt and pepper |
rosemary and ham scones, recipe follows |
Directions:
1. Salad:
2. Heat a medium skillet over medium high heat.
3. Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick.
4. Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
5. Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.
6. Rosemary and Ham Scones:
7. 1 box biscuit mix (recommended: Jiffy)
8. 3 tablespoons finely chopped rosemary, 4 small stems
9. 1/2 cup cream
10. A couple pinches salt
11. 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
12. 1 tablespoon orange zest
13. 2 teaspoons sugar
14. Preheat oven to 375 degrees F.
15. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
16. Yield: 4 servings
17. Prep Time: 5 to 10 minutes
18. Cook Time: 7 to 12 minutes
19. Inactive Prep Time:
20. Ease of preparation: easy
|
|