Salmon cakes with salad
Delight in the perfect blend of flaky salmon cakes paired with a refreshing salad, bursting with vibrant flavors and textures. Ideal for a light and satisfying meal.
Ingredients:
- Three 7.5-ounce cans salmon, drained
- 1 cup frozen corn, thawed
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 5 tablespoons tartar sauce, plus more for serving (optional)
- 2 tablespoons minced jarred roasted red peppers
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 8 cups (about 230g) mixed baby greens
Instructions:
- Preheat the oven to 200 °C. Combine salmon, corn, egg, 3 tablespoons breadcrumbs, tartar sauce, roasted red peppers, parsley, lemon zest, and 3/4 teaspoon Old Bay in a large bowl. Shape the mixture into eight 3/4-inch-thick patties and place in the freezer until slightly firm, for about 5 minutes.Meanwhile, prepare the sauce: Whip the remaining 2 tablespoons of tartar sauce, lemon juice, 1 tablespoon of water, the remaining 1/4 teaspoon of Old Bay, and season with black pepper in a large bowl.Place the remaining 5 tablespoons of breadcrumbs in a shallow dish. Coat both sides of the salmon cakes with the breadcrumbs. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Cook the salmon cakes until they become golden brown, about 3 to 4 minutes per side. Then transfer the skillet to the preheated oven and bake for an additional 6 to 8 minutes, until the cakes are heated through.Mix the greens with the prepared sauce in the bowl and toss gently. Present the salmon cakes with the salad, additional tartar sauce if desired, and lemon wedges.
Summary:
- Calories: 1702 kcal
- Fat: 82 g
- Protein: 169 g
- Carbs: 81 g
- Potassium: 3168 mg
- Magnesium: 302 mg