Blackened Pan Fried Alaska Salmon Cakes with Greens
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Servings: 2
Ingredients
Cakes
- 1, 6-ounce can Alaska salmon, drained
- 1/2 cup diced Vidalia onion or other sweet onion
- 1/2 cup diced red bell pepper
- 1/2 cup panko
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 tablespoons spice mix (see below)
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
Spice Mix
- 3/4 tablespoon sweet paprika
- 2 1/4 teaspoons kosher salt
- 1 1/4 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 3/4 teaspoon white pepper
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Vidalia Onion Citrus Dressing
- 1 cup diced Vidalia onion
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon kosher salt
- 2 cloves garlic
Salad
- Lettuce of choice
- Pumpkin seeds
- Fresh parsley
- Fresh dill
Instructions
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Step 1 Make the spice blend
Stir spice mix ingredients together in a bowl. Store in an airtight container.
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Step 2 Make the dressing
Add onion citrus dressing ingredients to an immersion blender or food processor. Puree until smooth. Store in fridge.
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Step 3 Make the salmon cakes
Add ingredients to a medium bowl and mix until combined. Use a 1/4 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.
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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.
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Step 5 Assemble and serve
Toss greens with a drizzle of dressing. Sprinkle with pumpkin seeds, herbs, and add salmon cakes. Serve immediately.
