SERVES:
4 -8
INGREDIENTS:
4 well drained 5-ounce cans boneless skinless salmon
2 cups 1/4-inch diced white bread (crust removed before dicing)
2 Tbs finely diced red onion
2 Tbs finely diced deseeded red Bell pepper
2 Tbs chopped fresh parsley
approx. 1/2 cup mayonnaise (start with less and add as needed for consistency)
1 Tbs Dijon mustard
olive or vegetable oil as needed for frying salmon cakes
mixed greens as needed
for the dressing:
2-3 parts extra virgin olive oil (approx. 1/4 - 1/3 cup)
to 1 part balsamic vinegar (approx. 2 - 3 Tbs)
2 - 3 tsp Dijon mustard
crack of black pepper
pinch salt (optional)
PROCEDURE:
Use a large mixing bowl to combine four well drained 5-ounce cans of salmon with 2 cups of 1/4-inch diced bread.
Add about 2 Tbs each of finely diced red onion, finely diced deseeded red pepper and chopped fresh parsley and then add about 1/3 cup mayonnaise to start and 1 Tbs Dijon mustard and mix to combine.
Chances are you'll need to add a little more mayonnaise to that but it's better to start with too little than too much.
When you're happy with the consistency, use your hands to shape that mixture into 8 firmly packed equal size patties.
Making the mustard dressing is really simple, you just want to combine 2 - 3 parts extra virgin olive oil with 1 part balsamic vinegar, add Dijon mustard to taste, add a crack of black pepper and a little pinch of salt and whisk to combine.
To cook the salmon cakes, add a splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and cook the cakes, in batches if you need to, until they're nicely browned on both sides and hot all the way through.
Then toss some mixed greens with the mustard vinaigrette to taste and serve it up with one or two salmon cakes right on top.
HINTS:
For a fresher tasting version, bake 16 - 20 ounces of fresh boneless skinless salmon (use thin tail pieces or trimmings) until just cooked through then chill and crumble a bit before proceeding with recipe.