Salmon Cakes With Almonds On Assorted Greens Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Steps:

• 1. Pulse almonds food processor until coarsely chopped; turn into a mixing bowl. Cut salmon into chunks; add to food processor along with salt. Pulse until just chopped, not a purée. Add to almonds; drop in egg. 2. Zest lemon half and squeeze juice; add to chopped salmon. Add 1 cup bread crumbs and green onion; stir until mixed and clumpy. 3. Line a tray with waxed or parchment paper. Shape salmon mixture into eight ¾-inch-thick patties about 3 inches in diameter. Turn remaining ½ cup bread crumbs into a plate; dip patties, pressing in a few crumbs onto both surfaces. (If making ahead, immediately cover and refrigerate for up to half a day.) 4. Slowly whisk buttermilk into mayonnaise; then stir in garlic, lemon juice, horseradish, mustard, salt and pepper until well mixed. Stir in parsley. (Covered and refrigerated, dressing keeps well for a day or 2; stir before using.) 5. Cakes can be sautéed or broiled. To sauté, heat oil in a large frying pan over medium heat. Add cakes; cook for 5 minutes per side or until golden and crispy. Or to broil, arrange oven rack 4 to 5 inches from broiler ; preheat. Spread oil on baking sheet just large enough to fit cakes; add salmon cakes, placing slightly apart. Flip cakes to coat both sides with oil. Broil 6 to 8 minutes per side or until golden. Serve warm or at room temperature. 6. Peel, seed and dice avocado. Remove any thick stems from arugula ; separate leaves of endive. Measure arugula and endive, adding enough lettuce for 8 to 9 cups . Toss with just enough dressing to lightly coat. Arrange on chilled serving plates; scatter with radishes and avocado. Top with salmon cakes; drizzle with more dressing. Pass remaining dressing .

Steps:

• In a large bowl stir together 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 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. 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.
• Combine all ingredients in a small jar, cover and shake until well combined.
• Stir all ingredients until well combined and chill.

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
• Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.