Makes:
6 servings
Utensil:
Saladmaster Food Processor
12" Chef's Gourmet Skillet
small mixing bowl
large mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
Serve this beautiful and delightful dish for dinner or a sophisticated brunch. Add a crusty bread or whole-wheat rolls and you have a complete meal for family or guests.
Salmon Cakes
3
ounces
leeks, sliced, use Cone #4
(85
g)
3
ounces
celery, sliced, use Cone #4
(85
g)
4
cloves
garlic, minced
15
ounces
salmon, drained and chopped
(425
g)
2
tablespoons
Dijon mustard
(30
g)
1
tablespoon
milled flaxseed
(7
g)
3
tablespoons
water
(45
mL)
2
tablespoons
lemon juice
(30
mL)
1
large
egg
13⁄4
cups
whole-wheat breadcrumbs
(190
g)
2
tablespoons
parsley, chopped
(8
g)
1
teaspoon
sea salt
(6
g)
1
teaspoon
black pepper
(2
g)
Lemon Dill Vinaigrette
1⁄2
cup
white wine vinegar
(120
mL)
3
tablespoons
fresh dill, chopped
(10
g)
1
tablespoon
lemon zest, shredded, use Cone #1
(6
g)
3
tablespoons
Dijon mustard
(45
g)
2
cloves
garlic, minced
2
tablespoons
honey
(42
g)
1
cup
olive oil
(240
mL)
4
tablespoons
red bell pepper, diced
(40
g)
Sea salt and pepper to taste
Spinach Salad
6
ounces
baby spinach
(170
g)
18
red grape tomatoes, approximately 1 cup
18
yellow tomatoes, tiny, approximately 1 cup
3
ounces
red onions, slices, use Cone #4
(85
g)
6
ounces
English cucumber, sliced, use Cone #4
(170
g)
Directions:
- Preheat skillet on medium heat. When several drops of water sprinkled on pan skitter and dissipate add leeks, celery and garlic. Sauté until vegetables are slightly translucent, approximately 3-4 minutes. Set aside.
- In a large bowl combine salmon, mustard, milled flaxseed, water, lemon juice and egg. Mix well. Add leek mixture plus breadcrumbs, parsley, salt and pepper. Fold together gently.
- Shape the salmon mixture into 12 patties about 2-inches wide.
- When ready to serve, preheat skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, place salmon cakes in skillet. Reduce heat to medium-low and cook until cakes start to release from the bottom of pan, approximately 4 minutes. Turn and continue to cook until cooked through, approximately 4 more minutes.
- Remove and allow salmon cakes to cool slighty at room temperature before placing them on salad.
Lemon Dill Vinaigrette
- Whisk together vinegar, dill, lemon zest, mustard, garlic and honey.
- Add olive oil in a slow, steady stream whisking constantly until thoroughly combined.
- Whisk in bell pepper and add salt and pepper to taste.
Spinach Salad with Salmon Cakes Assembly
- Place 1 ounce (28 g) of spinach on center of plate. Center salmon cake on top of spinach and garnish with red and yellow tomatoes, red onion and cucumber.
- Drizzle approximately 3 tablespoons of lemon dill vinaigrette on top. Garnish with lemon wheel and sprig of fresh dill if desired.
Lemon Dill Vinaigrette (2 tablespoons per serving)
Calories:
135
Fat:
14g
Saturated Fat:
2g
Cholesterol:
0mg
Sodium:
11mg
Carbohydrate:
3g
Fiber:
0g
Sugar:
2g
Protein:
0g
Directions
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