Time: 40 min.
Complexity: easily
Servings: 8

One of the key ingredients in this dish is a vinaigrette with balsamic vinegar and Dijon mustard. It serves a dual purpose: it infuses the canned salmon fishcakes with flavor and complements the light green salad that accompanies them. The fishcakes are juicy and tender, with a crispy breadcrumb crust on the outside. To prevent them from falling apart while frying, chill them in the freezer for a few minutes. Serve the finished fishcakes with salad greens.

Ingredients:

• 3 x 200g cans of boneless canned salmon, drained
• 2 tablespoons mayonnaise
• 1 tsp lemon zest + wedges for serving
• 1 large egg, lightly beaten
• 1 small can of roasted sweet peppers, finely chopped
• 0.5 cups plain breadcrumbs
• 1/3 cup balsamic vinaigrette with Dijon mustard
• 3 tbsp. l. olive oil
• 140 g of small salad greens

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, sweet pepper, lemon zest, salad mix, balsamic vinegar, Dijon mustard, panko breadcrumbs, eggs

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• In a large bowl, combine the salmon, mayonnaise, lemon zest, egg, roasted red pepper, 3 tablespoons breadcrumbs, 1 tablespoon vinaigrette, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Gently form into eight 2-cm-thick patties and freeze until firm, about 10 minutes.
Step 3
• Place the remaining breadcrumbs in a shallow bowl. Dredge the fish cakes in the breadcrumbs, coating them on both sides. Heat the olive oil in a large oven-safe nonstick skillet over medium-high heat. Add the fish cakes and fry until golden brown, 3-4 minutes per side. Transfer the skillet to the oven and bake until heated through, 6-8 minutes.
Step 4
• In a medium bowl, toss the salad greens with the remaining vinaigrette. Season with salt and pepper to taste.
Step 5
• Divide the fish cakes among 4 plates (2 per serving). Top each plate with a mound of lettuce and a lemon wedge.

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