I haven't tried this but it looks great. If you don't have time to chill them you could probably drop them in the skillet instead of forming patties.

Have a nice dinner,

Betsy

SALMON CAKES OVER A MIXED GREEN SALAD

1 1/2 cups poached salmon, flaked
1 scallion , thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil

In a large bowl stir together the salmon, scallion, and parsley. In a
separate bowl combine the mustard and mayonnaise and season with salt &
pepper. Add the mayonnaise mixture to the salmon mixture and gently stir
together. Add to up to 1/2 cup of the breadcrumbs to help bind everything
together. Shape into 4-6 cakes, depending on desired size, and chill for 1
hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet
and cook cakes on each side until golden brown. Serve over mixed greens with
lemon vinaigrette.

LEMON VINAIGRETTE DRESSING

4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper

Combine all ingredients in a small jar, cover and shake until well combined.