Salmon Cakes on Greens with Lemon-Ginger Dressing

Coastal Living
Mix Salmon Cakes in a food processor for smoother, more uniform patties.
Makes 8 servings


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1 egg, lightly beaten
1 1/2 tablespoons minced ginger
1 teaspoon hot Chinese or Dijon mustard
1 1/2-2 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 pounds skinless salmon fillet, finely chopped
2 teaspoons peanut or light olive oil
Grilled asparagus
2 heads Bibb lettuce, torn


Combine first five ingredients in a large bowl. Add salmon, stirring until well blended.

Heat oil in a nonstick skillet over medium heat. Scoop a heaping tablespoon of salmon mixture into hot skillet, pressing with a spatula to form patties. Sauté in batches for 3 minutes on each side. Set aside or refrigerate until ready to serve.

Combine asparagus and 1/2 cup Lemon-Ginger Dressing in a container. Marinate at least 30 minutes. Grill over medium-high heat (350° to 400°) until crisp-tender.

Arrange asparagus on lettuce on serving plates. Top with 2 salmon patties. Serve with remaining dressing.

Created date

August 2004