This recipe is pretty easy and combines salmon with my current favorite strawberry salad. Enjoy!
Salmon Cakes and Salad
Two 7 oz cans of drained and flaked salmon (I like Kirkland’s Atlantic Salmon)
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
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.