Patty Cake, Patty Cake………Yum,YumYum!


Salmon Patty Cake Salad with Blueberries, Mango and 
Citrus/Ginger Vinaigrette
Earlier this week I shared a yummy Nicoise Salad with Cedar-Plank Grilled Salmon and Kalamata Vinaigrette that I had spotted in Fine Cooking. I grilled a couple extra salmon pieces because I wanted to try making salmon cakes similar to traditional crab cakes……
Fine Cooking had a recipe that looked interesting for a salmon cake sandwich. I used some of their ideas, added some of my own and decided to use the salmon cakes in a salad instead of a sandwich. Since I had just been to the market and purchased beautiful blueberries and mangoes, I came up up with Salmon Patty Cake Salad with Blueberries, Mango and Citrus/Ginger Vinaigrette

I had fun dreaming up a dressing for my salad! I wanted it a little sweet, so I used orange marmalade and then added fresh orange juice and zest to liven it up a bit. I chose rice vinegar for it’s mild, yet flavorful influence. A bit of fresh minced thyme added…………. well, it added just a bit of summery delight! We loved this salad and I have a feeling you will too, whether you’re serving it for a casual family dinner, a special lunch or even a summer dinner party.

Salmon Cake Salad with Blueberries, Mango and Citrus-Ginger Vinaigrette 
FOR THE SALMON PATTIES
¾ lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough 1/4-inch pieces
3 medium scallions (white and green parts), thinly sliced or 1/4 cup diced sweet onion
2 tablespoons fresh basil, finely chopped
1 tablespoons fresh cilantro, finely chopped
1 teaspoon fresh ginger, minced
2 teaspoons brown sugar
1 ⅓ cups panko, more as needed
3 tablespoons mayonnaise, more as needed
1 large egg, beaten
1 tablespoon soy sauce
sea salt and freshly ground black pepper, to taste
⅓ cup canola oil

1. Toss the salmon and scallions in a large bowl. Add 2/3 cup of the panko, the mayonnaise, egg, soy sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until the mixture is evenly moistened, breaking up any large salmon chunks. Divide the mixture into 8 equal portions and shape into cakes about 2-1/2 inches in diameter, pressing firmly to pack them together. If the cakes fall apart, the salmon pieces may be too large (break them up more), or add more panko or mayonnaise (depending on whether the mixture feels too wet or too dry).

MY OTHER RECIPES


2. Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

FOR THE VINAIGRETTE
⅓ cup orange marmalade
3 tablespoons rice vinegar
2 teaspoons fresh ginger
2 teaspoon minced fresh thyme
4 tablespoons fresh orange juice, about 1 orange, juiced
1 orange, zested, usually 1 medium size orange will yield about 1 teaspoon fine zest
1 clove garlic, minced
1 teaspoon Dijon mustard
¼ cup vegetable oil
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

1. Place marmalade in a medium size glass jar. Add rice vinegar and microwave for 30 seconds to loosen marmalade. Stir in rice vinegar, orange juice, orange zest, ginger, thyme, garlic and mustard. Slowly drizzle in oils, whisking continually until dressing is thickened and emulsified. Season to taste with salt and freshly ground black pepper. You will probably have more dressing than you need but it is wonderful on just about any type of green salad and also fantastic drizzled on fresh fruit.

FOR THE SALAD
6-8 cups mesclun greens or your favorite salad greens
1 1/2 cups blueberries
2 medium mangoes, peeled, fruit cut into 1/4 inch strips, then strips cut on the diagonal to form angular pieces (see picture)
seedless cucumber, sliced in 1/4 inch slices on the diagonal, then each slice halved diagonally to form angular pieces (see picture)

Salmon Cakes (recipe above)

Citrus-Ginger Vinaigrette (recipe above)

1. Arrange greens on four dinner plates. Scatter mangoes, blueberries and cucumber over greens, prop two salmon cakes in center of each salad and drizzle with vinaigrette.

Serves 4 as a main course salad

Salmon Patty recipe adapted from Fine Cooking



7 thoughts on “Patty Cake, Patty Cake………Yum,YumYum!”

  • Thanks so much for taking the time to leave a comment! So nice to hear from you and have you on board at The Café!

  • I cooked this for a friend, per your recipe, and here is comment I received via text … “I can’t take another bite without writing. This is amazing.”

    I loved the flavors and will def make again. I am new to your blog but know I will be visiting often.

  • What a wonderful meal. Your salmon cakes look absolutely wonderful. This is a meal I know I would enjoy. I’d love to have been at the table with you. Have a great day. Blessings…Mary

  • Sandra,
    Your wish is my command! 🙂 Seriously, it’s fun that we were thinking along the same lines. Thanks for your sweet comments, they make my day!! Hope you have a great day!

    I think my salad would have sounded a bit more sophisticated if I had called the salmon patties croquettes…………… oh well……… 🙂

  • What a synchronicity. As I was making my green drinks a while ago I thought about making salmon and chicken croquettes for dinner. Now it’s solidified. Lovin your recipe Chris and the presentation.

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