SALMON CAKES WITH SAUCE
Makes 4 servings.
8 cups salad greens
Black pepper
1 tsp Old Bay seasoning
1 tbs chopped parsley
5 tbs tartar sauce
1 egg, beaten
Three 7.5 oz cans salmon, drained
3 tbs oil
1 tbs lemon juice plus wedges
1 tsp finely grated lemon zest
2 tbs minced roasted red peppers
1/2 cup breadcrumbs
1 cup frozen corn, thawed
Heat oven to 400 degrees. Mix salmon, corn, egg, 3 tbs each breadcrumbs and tartar sauce, roasted peppers, parsley, zest and 3/4 tsp Old Bay in a bowl. Form into 8 patties, freeze until firm. MAKE DRESSING---Whisk remaining tartar sauce, lemon juice, 1 tbs water, remaining Old Bay and pepper to taste in a bowl. Put remaining breadcrumbs in a bowl. Press salmon cakes into breadcrumbs to coat both sides. Heat oil in a skillet. Add salmon cakes, cook until golden brown. Transfer skillet to oven, bake until cakes are heated through 8 more min. Add greens to bowl with dressing, toss. SERVE...salmon cakes with salad, more tartar sauce and lemon wedges.
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