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| INGREDIENTS |
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2
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6-ounce cans salmon, flaked
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1
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scallion, thinly sliced
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2 tbsp
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finely chopped parsley
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1 tbsp
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Dijon mustard
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3 tbsp
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mayonnaise (light)
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2 cups
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fresh bread crumbs (do not use dried)
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salt and pepper to taste
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3 tbsp
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canola oil
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1
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8-ounce bag salad greens
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| Lemon Vinaigrette |
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4 tbsp
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fresh lemon juice
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1 tsp
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honey
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1
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clove garlic, pressed
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2 tbsp
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Dijon mustard
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1/2 cup
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olive oil
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salt and pepper to taste
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| RECIPE |
- Prepare breadcrumbs by placing two bread slices in food processor and run until crumbs are made, set aside.
- In large bowl, mix together gently salmon, scallion,1/2 cup bread crumbs and parsley, set aside.
- In a separate bowl mix mustard, mayonnaise and salt and pepper, add to salmon mixture and gently stir together.
- Shape into 4-6 cakes depending upon the size you want, chill for 1 hour.
- Roll cakes in remaining breadcrumbs and sauté in non-stick skillet with oil until golden brown.
- Serve salmon cake over mixed greens with lemon vinaigrette.
Lemon Vinaigrette
- Combine all ingredients in a small jar, cover and shake until well combined.
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| SERVING SUGGESTION |
SERVING SIZE:
1 salmon cake over salad greens w/ 2 T. salad dressing
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
400 |
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| Total Fat |
28 g |
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| Sodium |
599 mg |
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| Total Carbohydrates |
19 g |
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| Fiber |
1 g |
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| Protein |
20 g |
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