Salmon Cakes Salad

Name: Salmon Cakes Salad
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby spinach leaves, from bulk bins of market, just over 1/4 pound; 1 box biscuit mix (recommended: Jiffy); 79 milliliters Italian bread crumbs; 794 grams salmon with bones, drained; 118 milliliters cream; 3 deli-sliced glazed smoked ham, chopped, about 1/8 pound; 2 egg whites, beaten; 1 endive, sliced; 2 Tbsps chopped flat-leaf parsley; 3 drops A few hot sauce (recommended: Tabasco); 1 head frissee lettuce, coarsely chopped; 1 navel orange, peeled and chopped; 59 milliliters extra-virgin olive oil, eyeball it; 1 Tbsp orange zest; 1 smalls red onion, thinly sliced; 3 Tbsps red wine vinegar; 3 Tbsps chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped; 1 romaine heart, chopped; 3 Tbsps finely chopped rosemary, 4 small stems; 2 pinches A couple salt; 4 servings Salt and pepper; 1 Tbsp all-purpose seasoning (recommended: Old Bay); 2 teaspoons sugar; 1 Tbsp vegetable oil, 1 turn of the pan

Salmon Cakes Salad requires roughly 29 minutes from start to finish. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 55g of protein, 45g of fat, and a total of 778 calories. Head to the store and pick up red wine vinegar, flat-leaf parsley, rosemary, and a few other things to make it today. It works well as a main course.

Instructions

Watch how to make this recipe.

Heat a medium skillet over medium high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Crab Boil Seasoning

Roasted Red Peppers

Salt And Pepper

Breadcrumbs

Egg Whites

Hot Sauce

Parsley

Salmon

Add vegetable oil to hot pan, 1 turn of the pan.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add patties and cook about 3 minutes on each side until golden brown and cooked through.

Combine greens, chopped orange and red onion in a salad bowl.

Ingredients you will need

Red Onion

Greens

Orange

Equipment you will use

Bowl

Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl.

Ingredients you will need

Orange Zest

Vinegar

Orange

Juice

Equipment you will use

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.

Ingredients you will need

Extra Virgin Olive Oil

Pumpernickel

Salt And Pepper

Rosemary

Butter

Salmon

Ham

Equipment you will use

Whisk

Preheat oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Biscuit Mix

Orange Zest

Rosemary

Mounds Bar

Cream

Salt

Ham

Equipment you will use

Baking Sheet

Sprinkle with a little sugar and bake.

Ingredients you will need

Sugar

Equipment you will use

Oven

Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

baby spinach leaves, from bulk bins of market, just over 1/4 pound 1box

biscuit mix (recommended: Jiffy)79milliliters

Italian bread crumbs 794grams

salmon with bones, drained 118milliliters

cream 3

deli-sliced glazed smoked ham, chopped, about 1/8 pound 2

egg whites, beaten 1

endive, sliced 2Tbsps

chopped flat-leaf parsley 3drops

A few hot sauce (recommended: Tabasco)1head

frissee lettuce, coarsely chopped 1

navel orange, peeled and chopped 59milliliters

extra-virgin olive oil, eyeball it 1Tbsp

orange zest 1smalls

red onion, thinly sliced 3Tbsps

red wine vinegar 3Tbsps

chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped 1

romaine heart, chopped 3Tbsps

finely chopped rosemary, 4 small stems 2pinches

A couple salt 4servings

Salt and pepper 1Tbsp

all-purpose seasoning (recommended: Old Bay)2teaspoons

sugar 1Tbsp

vegetable oil, 1 turn of the pan

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Pedroncelli Signature Selection Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.

Pedroncelli Signature Selection Chardonnay

Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.