Tag: potato

INGREDIENTS

For the salmon cakes:

• 1 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons plain yogurt
• 1 teaspoon fresh lemon juice
• 3 tablespoons chopped green onions
• 1 teaspoon whole grain mustard
• 1/8 teaspoon cayenne
• 1/2 pound skinless salmon fillet, chopped
• 8 Ritz or Club crackers, coarsely crushed

For the vinaigrette:

• 1/4 cup orange juice
• 2 T balsamic vinegar
• 1 clove garlic minced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Herbes de Provence
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

For the salad:

• 4 salmon cakes (recipe above)
• 2 hard boiled eggs, peeled and sliced
• 6 small new red potatoes, quartered and cooked tender
• Salt and freshly ground black pepper
• 1 medium heads Boston lettuce or butter lettuce, cut into quarters
• 1 tomato, sliced
• 6 ounces green beans, blanched or steamed crisp
• 2 Tbsp capers, drained

DIRECTIONS

To make the salmon cakes stir together all ingredients (except olive oil) in a medium bowl. Form salmon mixture into 4 (3-inch) patties. Heat 1 tablespoon olive oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Mix all ingredients for dressing in a small jar and close lid. Shake until combined.

To assemble the salad, just before serving toss the beans with enough vinaigrette to fully moisten them. Arrange all pieces on a platter and drizzle with vinaigrette.

Serves two.