salmon cakes (with baby green salad)

serves 4

served over mixed greens with a mustard-dill mayo.

• 1 lb. skinless boneless cooked salmon fillets
• 2t purple onion finely chopped
• 1/4 cup mayonnaise
• 2 t capers
• 1 cup panko crumbs (for coating cakes)
• 2 t honey cup mustard
• 1 t dijon mustard
• 1 egg beaten
• 2 t fresh dill finely chopped
• 1t old bay seasoning
• 1 egg beaten
• 1/4 cup panko crumbs (to mix into the salmon cakes)
• 4 t olive oil for frying

for the mayo

• 1/4 cup mayonnaise
• 2 t dijon mustard
• 2 t honey cup mustard
• 2t lemon juice
• 1 t fresh chopped dill

vinaigrette for the greens

• 1/4 cup olive oil
• 1/8 cup rice vinegar
• juice of 1/2 a lemon
• 1 t fresh chopped dill
• 1 t coarse grainy mustard

preheat oven to 375°. put aside 1 egg beaten, 1 cup panko crumbs and oil for frying.

in mixing bowl flake salmon in 2-3 inch pieces gently with the rest of the ingredients. make 8 cakes then dip them in the egg wash and coat with panko crumbs. heat oven proof skillet over med-high, then add the oil. when oil is sizzling hot, add cakes and brown about 2 min. a side. pop the pan in the oven for another 4 to 5 minutes to finish. toss greens in vinaigrette, plate the salad and serve salmon cake on top of the greens with a dollop of mustard dill mayo on top.