Salmon Cakes with Tarragon-Chive Sauce

2
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
This recipe is easily doubled for an elegant lunch gathering.

Ingredients

apple cider vinegar

2 Tbsp

Dijon mustard

2 tsp

chives

2 tsp, fresh, chopped

fresh tarragon

1 tsp, chopped or 1/4 teaspoon dried

capers

1 tsp, drained and chopped

olive oil

1 tsp

black pepper

1¼ tsp, freshly ground

canned salmon

14¾ oz, drained

fat free mayonnaise

¼ cup(s)

uncooked scallion(s)

¼ cup(s), chopped

dried plain breadcrumbs

3 Tbsp

dried plain breadcrumbs

¼ cup(s)

egg white(s)

1 large, lightly beaten

mixed greens

1 cup(s), salad

grape tomatoes

8 medium, halved

Instructions

  1. To make the sauce, combine the vinegar, mustard, chives, tarragon, capers, oil, and pepper in a small bowl. Cover and refrigerate until ready to serve.
  2. Preheat the broiler. Spray a small baking sheet with nonstick spray.
  3. To make the salmon cakes, with a fork, mash the salmon and bones in a large bowl. Add the mayonnaise, scallions, 3 tablespoons of the bread crumbs, and the egg white. With wet hands, shape the mixture into 4 patties.
  4. Put the remaining 1/4 cup bread crumbs on a sheet of wax paper. Coat the patties with the crumbs.
  5. Place the patties on the baking sheet. Broil 4 inches from the heat until crisp and golden, about 4 minutes on each side. Refrigerate 2 of the patties for another day. Divide the greens and tomatoes between 2 plates. Top each plate with a salmon patty and drizzle a tablespoon of the sauce over each patty. Refrigerate the remaining sauce. Yields 1 patty, 1 tablespoon sauce, and 1/2 cup salad per serving.

Notes

You can even make the patties and the sauce ahead. They will keep, refrigerated, for up to two days and are delicious cold.Did you know that a serving of canned salmon has more calcium than a glass of milk? The bones found in canned salmon are high in calcium and very soft, so we mash them into the patties (you’ll never know they are there)

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