I’ll be honest, sometimes I just feel like having someone else tell me what to do when I cook. This recipe is one that I follow on such nights. Canned salmon isn’t cheap but that is the only costly item in this recipe. If your family likes seafood, they will love this salmon cakes with salad recipe.
Recipe from Food Network Magazine
For more great recipes for weeknight meals, see the Food and Recipes section of Woman of Noble Character.
Salmon Cakes with Salad
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 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 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 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.
Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.
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