Salmon Cakes and Salad

This recipe is pretty easy and combines salmon with my current favorite strawberry salad. Enjoy!

Salmon Cakes and Salad

Ingredients:

Two 7 oz cans of drained and flaked salmon (I like Kirkland’s Atlantic Salmon)

Two eggs

1 diced shallot

1/2 tsp of McCormick’s lemon pepper seasoning

1/4 tsp kosher salt

1/4 and 1/8 cup of bread crumbs

green leaf lettuce

6-10 quartered strawberries

poppy seed dressing (I like Brianna’s rich poppy seed dressing)

1/4 cup olive oil

Directions:

Preheat a large skillet to medium with about a 1/4 cup olive oil. Combine salmon, eggs, shallot, lemon pepper seasoning, salt, and bread crumbs in a medium size bowl. Scoop and pat out 6 salmon cakes (I use a cookie scoop to help measure). Then fry the salmon cakes in the heated skillet for about four minutes per side. Place two salmon cakes on a platter of chopped lettuce, quartered strawberries, and top with poppy seed dressing.

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1 Comment

  1. These were tasty

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