Salmon Cakes

I love the bags of frozen salmon at Costco, but it seems like the last couple pieces of fish just don't taste as great as the first after hanging out in the freezer for awhile. So I like to make salmon cakes out of the last couple of pieces. I tried a new recipe tonight and it was really good. I found it on the food network. It looks like it's from a viewer and not from one of the chefs. The salad vinagarette in the recipe is really good. I just made a regular salad and put in on it. Then I made this tartar sauce from allrecipes.com because Matt loves tartar sauce with fish.

Salmon Cakes Over a Mixed Green Salad

Prep Time:

0 min

Inactive Prep Time:

0 min

Cook Time:

0 min

Level:

Easy

Serves:

1 1/2 cups poached salmon, flaked
1 scallion , thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil

In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.

LEMON VINAIGRETTE DRESSING

4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper

Combine all ingredients in a small jar, cover and shake until well combined

Tartar sauce

Ingredients:

1 quart mayonnaise 1/4 cup lemon juice

1 cup diced onion 1 cup finely chopped dill pickle

Directions:

1.	In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.