SALMON CAKES SALAD

Salmon Cakes Salad image

Provided by Rachael Ray : Food Network

Time 29m

Yield 4 servings

Number Of Ingredients 27

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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
1 box biscuit mix (recommended: Jiffy)
3 tablespoons finely chopped rosemary, 4 small stems
1/2 cup cream
A couple pinches salt
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
1 tablespoon orange zest
2 teaspoons sugar

Steps:

Heat a medium skillet over medium high heat.
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.
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.
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.
Preheat oven to 375 degrees F. 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.

*** Explore more Salmon Cakes Salad Recipes »

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Zizipho Kungo

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I'm not a big fan of salmon, but I'm willing to give this recipe a try.

zeffdakilla

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This recipe looks delicious! I can't wait to try it.

Md Alvee

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I followed the recipe exactly and the salmon cakes turned out dry and bland. I won't be making this again.

AdekunLe Adeniji

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These salmon cakes were a bit too oily for my taste, but the salad was really good.

Frhaidawan Awab

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I've made this recipe several times now and it's always a hit. The salmon cakes are moist and flavorful, and the salad is a great way to lighten things up.

amir Brewington

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Delicious!

Satish Kumar

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These salmon cakes were easy to make and turned out great! The salad was also really good.

Tahira Mazhar

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I'm not usually a big fan of salmon, but these cakes were surprisingly good. They were light and flavorful, and the salad was a great complement.

Mich Chidi

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These salmon cakes were a hit at my dinner party. Everyone raved about how flavorful and moist they were. The salad was also a nice addition.

Onyeka Stanley

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My family loved these salmon cakes! They were crispy on the outside and moist and flaky on the inside. The salad was also delicious and refreshing. Will definitely be making this again!

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