Recipe: Salmon Cakes Over a Mixed Green Salad with Lemon Vinaigrette Dressing

Dear Kathy, 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, divided use
Salt and pepper
3 tablespoons vegetable oil
Lemon Vinaigrette Dressing (for serving)

In a large bowl stir together the salmon, scallion, and parsley.

In a separate bowl combine the mustard and mayonnaise and season with salt and
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.

WHEN READY TO COOK:
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 and pepper

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