Grilled Salmon Cakes Salad

Live butter lettuce stays fresh and crispy for days

Live butter lettuce stays fresh and crispy for days

When you’re in the mood for a fresh all-in-one meal, this dish is an easy fix.  It’s colorful, rich in skin-lovin’ omega-3’s, and delicious.  The creamy avocados and the tender, slightly sweet flavor of the  butter lettuce (a.k.a. Boston lettuce) combine scrumptiously with these zesty, delicate salmon cakes.  Salmon cakes are typically 30% bread or cracker crumbs, but these cakes don’t contain a lot of starchy fillers — so you’ll get more of the true flavor and texture of the salmon.  Perfect for a hot summer day!  

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SALMON CAKES

1.  Add to a medium-sized bowl:

  • 1 large egg, then beat lightly in the bowl.
  • 1 (14-oz) can Wild Caught Alaskan Salmon, drained and flaked.  (Slide off skin but retain all bones.  The bones are softened from the heat sterilization process, are completely edible, and a good source of calcium.)
  • 3 Tbsp. of Nature’s Path Organic Flax Plus cereal, crushed
  • 1 Tbsp. prepared horseradish
  • 1/2 tsp. dried dill
  • Freshly ground black pepper (lots)
  • 20+ drops Tabasco®
  • 2 Tbsp. of fresh lemon juice (about 1 lemon)
  • Zest from one whole lemon

2.  Chop and add to burger bowl:

  • 1 Tbsp. fresh Italian parsley leaves or 1 tsp. dried parsley
  • 2 cloves garlic
  • 1/4 cup red onion

3.  Mix well, divide and shape into 4 large cakes or 8 small ones.  Set aside. They will be rather soft (not firm).

SALAD & DRESSING

4.  Add to a large salad bowl and whisk together:

  • 2 tsp. Dijon mustard
  • 1/4 cup + 1 Tbsp. extra virgin olive oil
  • 1 clove of chopped garlic
  • 2 tsp. Parmigiano-Reggiano grated cheese
  • 2 Tbsp. of fresh lemon juice (about 1 lemon)
  • Zest from one whole lemon

5.  Slice and add to salad dressing:

  • 2 large ripe avocados (about 1 lb.)
  • 2 medium tomatoes

6.  Wash and dry 1 – 1 1/2  heads of butter lettuce (Live Gourmet® Butter Lettuce stays super fresh for days).

7.  Tear lettuce leaves into large bite-sized pieces.

COOK & SERVE

8.  Pre-heat 1-2 Tbsp. extra virgin olive oil in a griddle (or skillet) on medium heat.

9.  Pan grill cakes until lightly browned and firm enough to flip over.

10.  Add lettuce to dressing and toss evenly to coat.  Sprinkle with sea salt if desired.

11. Serve salmon cakes on top of freshly tossed salad.

Makes 4 servings.

Eat and enjoy!

Grilled Salmon Cakes Salad @KarenOwoc

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