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Salmon Cakes with Greens

Name: Salmon Cakes with Greens
Ingredients: 1/4 cup fat-free mayonnaise; 1/4 cup plus 1 tablespoon chopped shallots; 2 teaspoons Dijon mustard, divided; 1/2 cup lowfat buttermilk; 1 1/2 teaspoon fresh lemon juice; 1 pound salmon fillet, skin removed, finely chopped; 2 egg whites; 5 tablespoons drained capers; 1/2 cup plain breadcrumbs; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoon olive oil; 8 cups mixed greens

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside. Combine salmon, egg whites, remaining 1/4 cup shallots, capers, breadcrumbs, remaining 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk mixture; divide salad among 4 plates; top each with 2 salmon cakes. Serve with remaining dressing on the side.

Recipes sourced from Epicurious.com.

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