Salmon Cakes with Mixed Green Salad

Making Lobster Pasta? Then pair it with these Salmon Cakes from Downright Delicious With Yo-Yo!

TweetSave
Salmon Cakes with Mixed Green Salad
Yields5 Servings
Salmon Cakes
 1 lb cooked salmon, flaked
 ¼ cup finely chopped shallots
 2 tbsp finely chopped red bell peppers
 2 tbsp finely chopped celery
 2 tsp minced garlic
 ½ stick of unsalted butter, melted
 ¼ cup mayonnaise
 1 tbsp fresh lemon juice
 2 tsp Old Bay seasoning
 ½ tsp cayenne pepper
 1 ½ tsp sea salt
 ½ cup all-purpose flour
 2 large eggs, beaten
 ¼ cup sour cream
 1 cup panko breadcrumbs
 1 tbsp no salt all-purpose seasoning
 canola oil for frying
Mixed Green Salad
  cup mayonnaise
 2 tsp fresh lemon juice
 2 tsp honey
 ¼ cup white wine vinegar
 salt and black pepper to taste
 6 cups mixed greens/Mesclun mix
  cup thinly sliced red onion
 1 cup cherry tomatoes, halved
 4 tbsp toasted pine nuts
Salmon Cakes
1

In a medium bowl, combine the salmon, shallots, red bell peppers, celery, garlic, butter, mayonnaise, lemon juice, Old Bay, cayenne and sea salt. Stir well to combine and divide into 4 even portions.

2

Use your hands to form the portions into cakes. Once formed, place in the freezer to chill or about 1 hour.

3

In a separate container, or plate, place the flour. In another shallow bowl, combine the eggs and sour cream. In a third shallow bowl, combine the panko and all-purpose seasoning.

4

Remove the salmon from the freezer and roll in the flour, lightly clapping to remove any excess flour. Once dusted with the flour, coat the salmon cakes with the egg mixture and then place them into the panko mixture being sure to coat the entire surface of the cakes with the panko.

5

In a 10-inch cast-iron pan. Place about 1 quart of Canola oil over medium high heat. Once the oil reaches about 350-360 degrees, place the salmon cakes in the oil and fry until golden and crispy, about 3 minutes. Turn over and fry on the second side as well. Remove, place on a paper lined plate as you prepare the salad.

Mixed Green Salad
6

In a large bowl, combine the mayonnaise, lemon juice, honey, white wine vinegar, salt and
pepper and whisk well to combine.

7

To the bowl add the greens, red onions, tomatoes, and pine nuts and toss well. Divide among 4 plates and serve alongside the salmon cakes.

Ingredients

Salmon Cakes
 1 lb cooked salmon, flaked
 ¼ cup finely chopped shallots
 2 tbsp finely chopped red bell peppers
 2 tbsp finely chopped celery
 2 tsp minced garlic
 ½ stick of unsalted butter, melted
 ¼ cup mayonnaise
 1 tbsp fresh lemon juice
 2 tsp Old Bay seasoning
 ½ tsp cayenne pepper
 1 ½ tsp sea salt
 ½ cup all-purpose flour
 2 large eggs, beaten
 ¼ cup sour cream
 1 cup panko breadcrumbs
 1 tbsp no salt all-purpose seasoning
 canola oil for frying
Mixed Green Salad
  cup mayonnaise
 2 tsp fresh lemon juice
 2 tsp honey
 ¼ cup white wine vinegar
 salt and black pepper to taste
 6 cups mixed greens/Mesclun mix
  cup thinly sliced red onion
 1 cup cherry tomatoes, halved
 4 tbsp toasted pine nuts

Directions

Salmon Cakes
1

In a medium bowl, combine the salmon, shallots, red bell peppers, celery, garlic, butter, mayonnaise, lemon juice, Old Bay, cayenne and sea salt. Stir well to combine and divide into 4 even portions.

2

Use your hands to form the portions into cakes. Once formed, place in the freezer to chill or about 1 hour.

3

In a separate container, or plate, place the flour. In another shallow bowl, combine the eggs and sour cream. In a third shallow bowl, combine the panko and all-purpose seasoning.

4

Remove the salmon from the freezer and roll in the flour, lightly clapping to remove any excess flour. Once dusted with the flour, coat the salmon cakes with the egg mixture and then place them into the panko mixture being sure to coat the entire surface of the cakes with the panko.

5

In a 10-inch cast-iron pan. Place about 1 quart of Canola oil over medium high heat. Once the oil reaches about 350-360 degrees, place the salmon cakes in the oil and fry until golden and crispy, about 3 minutes. Turn over and fry on the second side as well. Remove, place on a paper lined plate as you prepare the salad.

Mixed Green Salad
6

In a large bowl, combine the mayonnaise, lemon juice, honey, white wine vinegar, salt and
pepper and whisk well to combine.

7

To the bowl add the greens, red onions, tomatoes, and pine nuts and toss well. Divide among 4 plates and serve alongside the salmon cakes.

Notes

Salmon Cakes with Mixed Green Salad