A mustard based balsamic vinaigrette does double duty as a flavoring for moist salmon cakes and a dressing for mixed greens that’s served alongside.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Three 7.5-ounce cans boneless salmon, drained
- 2 tablespoons mayonnaise
- 1 teaspoon lemon zest, plus wedges for serving
- 1 large egg, lightly beaten
- 1 small jar roasted red peppers, finely chopped
- 1/2 cup plain breadcrumbs
- 1/3 cup Food Network Kitchen™ Inspired French Style Dijon Balsamic Vinaigrette
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 5 ounces mixed baby greens
Instructions
- Preheat the oven to 400 degrees F.
- Mix together the salmon, mayonnaise, lemon zest, egg, roasted red peppers, 3 tablespoons of the breadcrumbs, 1 tablespoon of the French Style Dijon Balsamic Vinaigrette, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 10 minutes.
- Put the remaining breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the 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 minutes.
- Toss the greens with the remaining vinaigrette in a medium bowl. Season with salt and pepper.
- Divide the salmon cakes among 4 plates (2 per plate). Add a mound of salad to each plate and a lemon wedge.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 476 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 182 mg |
| Sodium | 1023 mg |
Reviews
My review is based on how yummy this looks, but I have 2 questions before I can make it:
1. Food Network Kitchen™ Inspired French Style Dijon Balsamic Vinaigrette – I can’t find this at my local stores, and I don’t want to pay the expensive online prices/shipping. Do you have a suggestion for a recipe for the vinaigrette?
2. What size jar of roasted red peppers? They vary from 8 to 28 oz.
Thank you.