Best Salmon Cakes Over A Mixed Green Salad Recipes

GREEN SALAD WITH SALMON

Green Salad with Salmon image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil
1 salmon fillet
Salt and freshly ground black pepper
1 cup mixed greens
1/4 cup grape tomatoes
2 tablespoons dried cherries
2 tablespoons pine nuts
5 small broccoli florets
Handful of blueberries
2 tablespoons champagne vinegar
1 teaspoon chopped fresh chives
1 slice bread, brushed with olive oil and toasted, for servintg

Steps:

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat.
Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad. Place the salmon on top of the salad and pour over the remaining dressing. Serve with toasted bread on the side.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SALMON CAKES WITH SALAD

Salmon Cakes with Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

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 8 ounces) mixed baby greens

Steps:

Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges.

Nutrition Facts : Calories 543, Fat 34 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 1,106 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 37 grams