Ingredients
Cakes
1, 6-ounce can Alaska salmon, drained
½ cup diced Vidalia onion or other sweet onion
½ cup diced red bell pepper
½ cup panko
¼ cup mayonnaise
1 large egg
½ teaspoon Worcestershire sauce
1 ½ tablespoons spice mix (see below)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Spice Mix
¾ tablespoon sweet paprika
2 ¼ teaspoons kosher salt
1 ¼ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
¾ teaspoon white pepper
¾ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
Vidalia Onion Citrus Dressing
1 cup diced Vidalia onion
¼ cup extra-virgin olive oil
¼ cup lemon juice
3 tablespoons honey
2 tablespoons Dijon mustard
¼ teaspoon kosher salt
2 cloves garlic
Salad
Lettuce of choice
Pumpkin seeds
Fresh parsley
Fresh dill
Directions
Step 1:
Make the spice blend
Stir spice mix ingredients together in a bowl. Store in an airtight container.
Step 2:
Make the dressing
Add onion citrus dressing ingredients to an immersion blender or food processor. Puree until smooth. Store in fridge.
Step 3:
Make the salmon cakes
Add ingredients to a medium bowl and mix until combined. Use a ¼ cup dry measuring scoop and portion 7 cakes, lightly pressing together with damp hands. Place on a plate and refrigerate at least 30 minutes to encourage cakes to keep their shape. To prepare for later, continue to refrigerate until 20 minutes before meal, then cook.
Step 4:
Cook the patties
In a cast iron skillet, melt butter and add olive oil. Once pan sizzles, add a few cakes (do not crowd) and cook each side for 5 minutes until golden brown. Repeat on opposite side and continue until all cakes are cooked.
Step 5:
Assemble and serve
Toss greens with a drizzle of dressing. Sprinkle with pumpkin seeds, herbs, and add salmon cakes. Serve immediately