Salmon Cakes and Baby Spinach Salad with Orange Vinaigrette.

On Friday night, I made baked salmon fillets for dinner. Intending to post the recipe afterward, I shot each step of the prep process – but when I sat down to eat, it was…just fine. Not great. And I tend not to blog about recipes that I don’t think are awesome or that I wouldn’t make again, so I decided not to write it up or post it here. Oh well, this happens fairly often, folks. I finished eating one of the fillets,  and I shredded up the second and put it in the fridge. I unenthusiastically figured I would make some kind of salad out of it. Meh. But then I thought, there is a lot I could do with this average-tasting salmon that would make it totally delicious! So I combed the internet a bit and found a recipe from Rachel Ray that really got me going. I adapted it a bit and the result is what you see here: a tasty dinner that sees an ugly duckling salmon fillet turned into a real swan of a meal (birds and fish – stop me if the metaphor-mixing gets to be too much). Long story short: “blah.” became “ta-da!”

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INGREDIENTS

for the salmon and salad:
1 egg
1 – 1 1/2 cups salmon, cooked and flaked (1 can of salmon will work here as well)
1 green onion, sliced thin
1/3 cup bread crumbs (I used Panko – use gluten-free bread crumbs if you like)
1 tsp of your favorite fish seasoning (I used Lake Shore Drive Seasoning from the Spice House – love this stuff!)
a squeeze or two of hot sauce (I use Sriracha)
a small handful of fresh parsley, chopped
a pinch of cayenne pepper
salt and pepper
a few tablespoons of vegetable oil (not olive oil or butter – we need it to have a pretty high smoke point)
1 1/2 cups fresh baby spinach, washed and dried
shredded carrots or any other salad fixins’ you like

for the orange vinaigrette dressing:
1 tbsp orange juice
1 tsp red wine vinegar
3-4 tbsp extra virgin olive oil
salt and pepper to taste

Just the Recipe link: Salmon Cakes and Baby Spinach Salad with Orange Vinaigrette

DIRECTIONS

Get the pan going over medium heat (not medium high). We’ll add the oil in a little bit; for now, just heat the pan.

Crack the egg into a mixing bowl and add the salmon. Use a fork to mash up the salmon a little bit and combine it with the egg. Add green onion, bread crumbs, seasoning, hot sauce, parsley, cayenne pepper, and salt and pepper, and stir together to combine everything evenly.

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At this point, add the oil to the pan – just enough to cover the bottom. Let it get hot while you form the salmon into cakes. Divide the mixture into two even portions, and use your hands to shape each portion into a patty about 3/4 inch thick. Add them to the pan and cook until browned and a little bit crispy on each side. Mmm.

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While the cakes cook, prep the salad. I tossed the baby spinach onto a pretty plate and topped it with shredded carrots. Then make the dressing, which is incredibly easy. Just stir together all the ingredients with a fork.

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Then it’s just a matter of dressing the salad and plating the salmon cakes. Perch them right on top of the greens, and if you have any dressing leftover, drizzle a bit on the cakes. The orange is delicious here. I could hardly believe this was the boring salmon I had made the night before. Enjoy!

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2 thoughts on “Salmon Cakes and Baby Spinach Salad with Orange Vinaigrette.

    1. I only recently stumlbed upon your blog and all the pretty pretty things you make and sell. I enjoyed reading about what inspires you and the history of your crafting. Thanks for sharing! Loving your blog.

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