{"id":1556,"date":"2011-03-11t08:27:30","date_gmt":"2011-03-11t13:27:30","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=1556"},"modified":"2016-11-23t16:48:42","modified_gmt":"2016-11-23t16:48:42","slug":"salmon-cakes","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/salmon-cakes\/","title":{"rendered":"salmon cakes (with baby green salad)"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<p>served over mixed greens with a mustard-dill mayo.<\/p>\n<ul>\n<li>1 lb. skinless boneless cooked salmon fillets<\/li>\n<li>2t purple onion finely chopped<\/li>\n<li>1\/4 cup mayonnaise<\/li>\n<li>2 t capers<\/li>\n<li>1 cup panko crumbs (for coating cakes)<\/li>\n<li>2 t honey cup mustard<\/li>\n<li>1 t dijon mustard<\/li>\n<li>1 egg beaten<\/li>\n<li>2 t fresh dill finely chopped<\/li>\n<li>1t old bay seasoning<\/li>\n<li>1 egg beaten<\/li>\n<li>1\/4 cup panko crumbs (to mix into the salmon cakes)<\/li>\n<li>4 t olive oil for frying<\/li>\n<\/ul>\n<p><strong><em>for the mayo<\/em><\/strong><\/p>\n<ul>\n<li>1\/4 cup mayonnaise<\/li>\n<li>2 t dijon mustard<\/li>\n<li>2 t honey cup mustard<\/li>\n<li>2t lemon juice<\/li>\n<li>1 t fresh chopped dill<\/li>\n<\/ul>\n<p><em><strong>vinaigrette for the greens<\/strong><\/em><\/p>\n<ul>\n<li>1\/4 cup olive oil<\/li>\n<li>1\/8 cup rice vinegar<\/li>\n<li>juice of 1\/2 a lemon<\/li>\n<li>1 t fresh chopped dill<\/li>\n<li>1 t coarse grainy mustard<\/li>\n<\/ul>\n<p>preheat oven to 375\u00b0. put aside 1 egg beaten, 1 cup panko crumbs and oil for frying.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>if you read brian cleary&#8217;s reminiscence of the lent of his youth, you may appreciate this update on the old-school classic. this one is served over mixed greens with a mustard-dill mayo and serves 4.<\/p>\n","protected":false},"author":4,"featured_media":6170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[136,99,54],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/1556"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=1556"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/1556\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6170"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=1556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=1556"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=1556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}