Salmon Cakes With Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.
5. Per serving: Calories 543; Fat 34 g (Saturated 6 g); Cholesterol 157 mg; Sodium 1,106 mg; Carbohydrate 26 g; Fiber 5 g; Protein 37 g
6. Photograph by Christopher Testani
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