Salmon Patties and Mixed Green Salad

Light, simple and savory - an ideal supper on a hot summer eve.

Course Main Course

Cuisine American

Keyword Buzz Savories Spicy Beer Mustard, healthy, Lunch, Quick Meal, salad, salmon, grilling

Prep Time 20

Cook Time 10

Servings 4 people

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

In a large bowl gently mix the salmon, scallion, and parsley
1 ½ cups poached salmon, or Red Sockeye canned salmon, or leftover grilled salmon, 1 scallion, thinly sliced, 2 Tb. finely chopped parsley
In a separate bowl combine the mustard and mayonnaise and season with salt & pepper
1 Tb. Spicy Beer Mustard, 3 Tb. mayonnaise, 1/4 tsp salt and pepper to taste
Add the mayonnaise mixture to the salmon mixture and gently stir together
Add ⅓ cup bread crumbs and stir to bind everything together
1 cups bread crumbs
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
3 Tb. vegetable oil

Combine all ingredients in a small jar, Cover with a screw on lid and shake until well combined.
4 Tb. lemon juice, 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
Arrange mixed greens in salad bowls, place salmon patties on the greens and dress with the Lemon Vinaigrette.
4 servings Mixed greens