Mama's In The Kitchen

Dressed Up Salmon Cakes Over Field Greens
Main Dish – Fish
Adapted from Moosewood Restaurant New Classics cookbook
Servings: 6
Posted by Scarehaircare
May 30, 2009

Notes: Very tasty. It made more than six servings but I didn’t adjust the nutritionals to reflect that. Mr. Wonderful suggested to add horseradish to the herbed mayo to give it a bit of kick. I would also sub plain fat free yogurt for half of the mayo next time. Original recipe called for twice the amount of ingredients I listed for the herbed mayo. It didn't take much to top each cake so I cut that ingredient list by half. Be sure to pass around wedges of fresh lemon or lime to squeeze over the salmon cakes.

2 1/2 Cups red potatoes, chopped
1 Cup onion, finely chopped
1 Cup baby carrots, chopped
1 1/2 pounds salmon, skinned and cut into 1" pieces
1 whole egg
1 Tablespoon light mayonnaise
1 Tablespoon dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lemon zest
1 Tablespoon chopped fresh thyme, tarragon, or majoram
1 clove garlic, minced
1 teaspoon salt
1 teaspoon fresh ground pepper
1 Cup bread crumbs
12 cups lettuce or spring greens mix
olive oil spray

Herbed Mayonnaise
2 Tablespoons chopped fresh tarragon or dill
2 Tablespoons chopped fresh chives
1/2 Cup light mayonnaise
1/2 Tablespoon lemon juice

1. Place potatoes, carrots, and onions in a large covered saucepan with water to cover. Bring to a boil; then lower the heat and simmer for 10 minutes or until veggies are tender. Place salmon on top of veggies, return to a simmer, and cook for about 7 minutes, until the fish flakes easily with a fork. Drain in a colander.

2. In a large bowl, mash the drained veggies and fish with a potato masher until thoroughly mixed. Add the egg, mayo, mustard, and fresh lemon juice, zest, herbs, garlic, salt, pepper, and 1/4 Cup of bread crumbs. Mix thoroughly.

3. Spray grill pan with olive oil spray. Heat pan oven medium heat. Shapes fish mixture in to 6 cakes. As you finish each one, sprinkle with bread crumbs on both sides and carefully place in pan.

4. Fry the cakes about 4 minutes on first side until golden and crisp. Flip the cakes and cook another 2 to 3 minutes. Meanwhile, mix together the ½ Cup mayo, chopped herbs, and lemon juice. Set aside for topping salmon cakes when they are done.

5. Dress salad greens with a couple of sprays of your favorite salad dressing. Top with salmon cake and a spoonful of herbed mayo. Serve immediately

Cal: 346, Fat 10g, Sodium 760 mg, Fiber 3g, Protein 28 g,