SALMON CAKES WITH ALMONDS ON ASSORTED GREENS

SALMON CAKES WITH ALMONDS ON ASSORTED GREENS image

Yield 4 mains

Number Of Ingredients 26

Ingredients

Cakes
½ cup (125 mL) toasted slivered or sliced almonds
1 lb (500 g) fresh skinless, boneless salmon fillets
¼ tsp (1 mL) salt
1 egg
½ lemon
1½ cups (375 mL) fresh bread crumbs, divided
2 tbsp (25 mL) chopped fresh parsley
1 green onion, thinly sliced
2 tbsp (25 mL) olive oil
Dressing
½ cup (125 mL) buttermilk
½ cup (125 mL) mayonnaise
1 garlic clove, minced
2 tsp (10 mL) freshly squeezed lemon juice
1 tbsp (15 mL) prepared grated horseradish, squeezed dry
1 tsp (5 mL) Dijon mustard
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) freshly ground black pepper
2 tbsp (25 mL) finely chopped fresh parsley
Salad
1 ripe avocado
½ bunch arugula or watercress
1 Belgian endive or a handful or 2 of frisée
1 small head leaf lettuce, torn
6 to 8 large garden-fresh radishes, thinly sliced

Steps:

1. Pulse almonds food processor until coarsely chopped; turn into a mixing bowl. Cut salmon into chunks; add to food processor along with salt. Pulse until just chopped, not a purée. Add to almonds; drop in egg. 2. Zest lemon half and squeeze juice; add to chopped salmon. Add 1 cup bread crumbs and green onion; stir until mixed and clumpy. 3. Line a tray with waxed or parchment paper. Shape salmon mixture into eight ¾-inch-thick patties about 3 inches in diameter. Turn remaining ½ cup bread crumbs into a plate; dip patties, pressing in a few crumbs onto both surfaces. (If making ahead, immediately cover and refrigerate for up to half a day.) 4. Slowly whisk buttermilk into mayonnaise; then stir in garlic, lemon juice, horseradish, mustard, salt and pepper until well mixed. Stir in parsley. (Covered and refrigerated, dressing keeps well for a day or 2; stir before using.) 5. Cakes can be sautéed or broiled. To sauté, heat oil in a large frying pan over medium heat. Add cakes; cook for 5 minutes per side or until golden and crispy. Or to broil, arrange oven rack 4 to 5 inches from broiler ; preheat. Spread oil on baking sheet just large enough to fit cakes; add salmon cakes, placing slightly apart. Flip cakes to coat both sides with oil. Broil 6 to 8 minutes per side or until golden. Serve warm or at room temperature. 6. Peel, seed and dice avocado. Remove any thick stems from arugula ; separate leaves of endive. Measure arugula and endive, adding enough lettuce for 8 to 9 cups . Toss with just enough dressing to lightly coat. Arrange on chilled serving plates; scatter with radishes and avocado. Top with salmon cakes; drizzle with more dressing. Pass remaining dressing .