Salmon Patties and Mixed Green Salad
Salmon Patties and Mixed Green Salad
If you’re looking for a simple and crunchy brunch on the patio or a light and easy dinner menu, here’s one that’s going to be hard to beat — especially if you can pick up some fresh-from-the-field lettuces and maybe a cucumber from the farmer’s market for the salad. Packaged mixed greens serves as a fine substitute for farm grown.
One reason I like this recipe is because it is easy. For one thing, you can prepare the patties hours or even a day in advance and sauté them just before you put the dish together.
Start by poaching and cooling some fresh salmon, although to be fair this recipe works just as well with leftover or even canned salmon. As you sauté the salmon mixture, blend together a fresh lemon vinaigrette salad dressing with Buzz Savories Spicy Beer Mustard and just five other ingredients.
When the salmon is golden and the lettuces arranged on the plates or in the bowls, add the salad dressing, and serve with a fresh baguette and butter. Light, crunchy yet with a complex mix of flavors, you’ll find Salmon Patties and Mixed Green Salad may very well become a favorite dinner menu every month.
The best recipes are often caught up in your web of memories. For me this dish reminds me of rushing cold salmon streams in Oregon and a lovely French vinaigrette that I once enjoyed in New Orleans. What will it remind you of?
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Salmon Patties and Mixed Green Salad
Equipment
- 1 heavy bottom skillet
What You'll Need:
- 1 ½ cups poached salmon, or Red Sockeye canned salmon, or leftover grilled salmon
- 1 scallion, thinly sliced
- 2 Tb. finely chopped parsley
- 1 Tb. Spicy Beer Mustard
- 3 Tb. mayonnaise
- 1 cups bread crumbs dip salmon patties into bread crumbs prior to the browning step
- ⅓ cup bread crunbs fold into salmon mixture
- ¼ tsp salt and pepper to taste
- 3 Tb. vegetable oil
- 4 servings Mixed greens
Lemon Vinaigrette Dressing
- 4 Tb. lemon juice freshly squeezed
- 1 tsp. Buzz Savories Artisanal Honey
- 1 clove garlic, peeled and smashed
- 2 Tb. Buzz Savories Spicy Beer Mustard
- ½ cup olive oil
- ¼ tsp. salt and pepper
How To Prepare:
- In a large bowl gently mix 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 ⅓ cup bread crumbs and stir to bind everything together
- Shape into patties and chill for 1 hour
- Or prior to making the patties, cover the bowl tightly and chill overnight
- Dip cakes into remaining bread crumbs.
- Heat oil in a skillet and fry cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette
Lemon Vinaigrette
- Combine all ingredients in a small jar, Cover with a screw on lid and shake until well combined.
- Arrange mixed greens in salad bowls, place salmon patties on the greens and dress with the Lemon Vinaigrette.