Salmon Cakes With Salad

Name: Salmon Cakes With Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters breadcrumbs; 638 grams salmon, drained; 1 large egg, lightly beaten; 1 Tbsp chopped fresh parsley; 237 milliliters frozen corn, thawed; 1 Tbsp fresh lemon juice, plus wedges for serving; 1 teaspoon finely grated lemon zest; 227 grams cups (about mixed baby greens; 1 teaspoon Old Bay Seasoning; 3 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 2 Tbsps minced jarred roasted red peppers; 5 Tbsps tartar sauce, plus more for serving (optional)

Salmon Cakes With Salad might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 478 calories, 43g of protein, and 24g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, roasted peppers, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a dairy free and pescatarian diet. Salmon Cakes with Arugula Salad, Easy Salmon Cakes with Arugula Salad, and Crispy Salmon Cakes with Creamy Cucumber Salad are very similar to this recipe.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Roasted Red Peppers

Tartar Sauce

Breadcrumbs

Lemon Zest

Parsley

Salmon

Corn

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Tartar Sauce

Lemon Juice

Pepper

Water

Equipment you will use

Whisk

Bowl

Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides.

Ingredients you will need

Breadcrumbs

Salmon

Equipment you will use

Bowl

Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.

Ingredients you will need

Salmon

Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.

Equipment you will use

Oven

Frying Pan

Add the greens to the bowl with the dressing and toss.

Ingredients you will need

Greens

Equipment you will use

Bowl

Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.

Ingredients you will need

Lemon Wedge

Tartar Sauce

Salmon

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

118milliliters

breadcrumbs 638grams

salmon, drained 1large

egg, lightly beaten 1Tbsp

chopped fresh parsley 237milliliters

frozen corn, thawed 1Tbsp

fresh lemon juice, plus wedges for serving 1teaspoon

finely grated lemon zest 227grams

cups (about mixed baby greens 1teaspoon

Old Bay Seasoning 3Tbsps

extra-virgin olive oil 4servings

Freshly ground pepper 2Tbsps

minced jarred roasted red peppers 5Tbsps

tartar sauce, plus more for serving (optional)

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Poppy Monterey Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Poppy Monterey Pinot Noir

The mild spring and cooler summer in Monterey County give a chance of the Pinot Noir grapes to achieve the optimum maturity with great balance of acidity and flavor, and with deep color that is characteristic of Arroyo Seco Pinot Noir. The red fruit brightens across the palate, picking up raspberry and spice are balance by the French toasted oak aromas. Soft and silky through the middle, this wine crescendo on the finish leaves a vibrant, juicy memory in the mouth, with proper acidity and a pleasant mouth-feel.