Photo by Gina Moore
MAKES 4 LARGE SALMON CAKES
Salmon Cakes
1-pound fresh salmon filet, cooked and flaked*
3 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
1 small onion, finely diced
½ red bell pepper, small diced
¾ cups seasoned breadcrumbs
¼ cup heavy cream
1 teaspoon Worcestershire sauce
¼ cup fresh parsley, minced
Kosher salt
Fresh ground black pepper
Salad
1 romaine hearts lettuce, chopped and rinsed
½ cup hearts of artichokes, quartered
½ cup hearts of palm, sliced
1 avocado, diced
3 radishes, thinly sliced
¼ small red onion, thinly sliced
¼ cup fresh-squeezed lemon juice
2 teaspoons Dijon mustard
1/3 cup olive oil
Kosher salt
Fresh ground black pepper
In a medium skillet over medium heat, heat one tablespoon oil and one tablespoon butter. Add onions and bell pepper and sauté until tender. Cool slightly. Into a large bowl, add salmon, onion and pepper mixture, breadcrumbs, heavy cream, Worcestershire sauce, parsley, salt and pepper. Stir to combine and form into four patties, about ½-inch thick. Use a large ice cream scoop to ensure even-sized patties.
In a large skillet over medium heat, heat one tablespoon oil and one tablespoon butter. Cook patties 3–4 minutes on each side until golden brown. If patties brown too quickly, reduce heat. Add additional oil and butter as necessary. Remove from skillet and keep warm.
In a large salad bowl, add lettuce, hearts of artichokes, hearts of palm, avocados, radishes and onions. In a small jar or mixing bowl, combine lemon juice, mustard, oil, salt and black pepper, and shake or whisk vigorously. Drizzle over salad and toss lightly. Serve on a large platter or divide between two plates.
*Canned salmon can be used in place of fresh-cooked salmon. Be sure to drain thoroughly before use.
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