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Salmon Patties on Lightly Dressed Mixed Greens

Yield 8 servings

Ingredients

  • 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
  • Caper Tartar Sauce

How to Make It

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

  2. Set aside.

  3. 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.

  4. 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.

  5. 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.