Cakes: (makes 7, 1/4 cup scoop patties)
1, 6 oz can Alaska salmon (boneless, skinless), drained
1/2 cup diced Vidalia onion or other sweet onion
1/2 cup diced red bell pepper
1/2 cup Japanese breadcrumbs
1/4 cup mayonnaise
1 large egg
1/2 teaspoon Worcestershire sauce
1 1/2 Tablespoons spice mix * see below
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
Spice Mix
3/4 Tablespoon sweet paprika
2 1/4 teaspoons kosher salt
1 1/4 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 tsp dried thyme
1/2 teaspoon dried oregano
Vidalia Onion Citrus Dressing
1 cup diced Vidalia onion
1/4 cup extra virgin olive oil
1/4 cup lemon juice
3 Tablespoons wildflower or clover honey
2 Tablespoons Dijon mustard
1/4 teaspoon kosher salt
2 cloves fresh garlic
Salad
Lettuce of choice
pumpkin seeds
Fresh parsley
Fresh dill
To make spice blend: stir ingredients together in a bowl. Store in an airtight container.
To make dressing: Add ingredients to an immersion blender or food processor. Puree until smooth. Store in fridge.
To make salmon cakes: Add ingredients to a medium bowl and mix until combined. Use a 1/4 cup dry measuring scoop and portion 7 cakes, lightly pressing together with damp hands. Place on a plate and refrigerate at least 30 minutes to encourage cakes will keep their shape. To prepare for later, continue to refrigerate until 20 minutes before meal, then cook.
In a cast iron skillet, melt butter and add olive oil. Once pan sizzles, add a few cakes (do not crowd) and cook each side for 5 minutes until golden brown. Repeat on opposite side and continue until all cakes are cooked.
To compile: Toss greens with a drizzle of dressing. Sprinkle with pumpkin seeds, herbs, and add salmon cakes. Serve immediately.
Recipe courtesy of Carlene Thomas of OhCarlene.
