Puget Sound Salmon Cake Salad

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/20/2020

Pretty salmon cakes are the best topping for this light springy salad, studded with raspberries.

Serves: 4 Save

Ingredients (13)

  • 2 large eggs
  • 1 tablespoon Dijon mustard, divided
  • 2 teaspoon prepared horseradish
  • 1/2 cup panko
  • 1/2 cup chopped Walla Walla sweet onions
  • 1/3 cup chopped celery
  • 12 ounce skinless salmon fillets, coarsely chopped
  • 3 tablespoon mild olive oil
  • 3 tablespoon roasted walnut oil
  • 2 tablespoon raspberry vinegar
  • 1/2 teaspoon sea salt
  • 1 (5-ounce) bag mixed baby greens
  • 3/4 cup Washington grown red raspberries

Directions

  1. In a large bowl whisk eggs, 2 teaspoons Dijon mustard, and horseradish. Stir in panko, onions and celery until mixed. Gently stir in salmon; form into 3-inch patties.
  2. Heat olive oil in a large nonstick skillet over medium-high. Working in batches cook salmon patties until golden on both sides, about 3 minutes per side.
  3. Make dressing by whisking walnut oil, vinegar, salt and remaining Dijon mustard in a large bowl. Add mixed baby greens to bowl and toss to coat,
  4. To serve, place baby greens onto 4 dinner plates, top with salmon patties and sprinkle raspberries over all.

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