This super easy, quick-to-prepare weeknight dinner is a deliciously healthy option for crab cake fans!
Salmon Cakes with Salad
Prep Time: 15 minutes. Cook Time: 20 minutes. Difficulty: Easy
Makes 4 servings.
3 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 wedges for serving
Freshly ground pepper
3 tablespoons extra-virgin olive oil
8 cups (about 8 ounces) mixed baby greens
1. Preheat the oven to 400°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 bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
2. 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 pepper to taste in a large bowl.
3. Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive 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.
4. Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.
– If it's not already in your spice rack, investing in some Old Bay seasoning is a great idea. It's delicious on every kind of seafood, and can be sprinkled on pretty much anything else (veggies, burgers, stir fries, soups, Bloody Marys) to add great flavor.
– You can substitute 1 tsp. lemon zest with 2 tablespoons of lemon juice if, like me, you're not a huge zest fan.
– You can also replace fresh parsley with dried parsley or herbs. I'm not a huge parsley person, so I'll probably try a blend of oregano, thyme, sage, and some finely chopped chives.
Recipe from Food Network