Salmon Patties on Lightly Dressed Mixed Greens

Coastal Living
8 servings


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1 (1-pound) fresh salmon fillet
1 cup loosely packed fresh parsley leaves
4 green onions, cut into 1-inch pieces
1 tablespoon capers, rinsed and drained
1 large egg
2/3 cup cracker meal, divided
1 teaspoon dried dillweed
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
2 tablespoons olive oil
2 teaspoons rice vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
10 cup mixed salad greens
2 medium tomatoes, each cut into 12 wedges


Remove skin and bones from fillet; cut fish into 1-inch pieces.

Set aside.

Pulse parsley in a food processor until minced; add green onions, capers, and salmon, and pulse 3 to 4 times or until mixture resembles ground beef. Add egg, 3 tablespoons cracker meal, dillweed, and next 4 ingredients; pulse 3 to 4 times or until blended. Shape mixture into 8 patties. Dredge patties in remaining cracker crumbs, shaking off excess crumbs.

Sauté patties in 2 tablespoons olive oil in a large skillet 3 minutes on each side or until golden brown. Remove from skillet; keep warm.

Whisk together vinegar, mustard, and 1/4 cup olive oil; pour over salad greens and tomatoes, tossing gently. Serve salmon patties over salad with Caper Tartar Sauce.

Created date

June 2001