Golden Crispy Salmon Cakes on Greens | Canadian Goodness
Fish cakes are always popular on restaurant menus but now you don’t have to wait for a night out – you can make them at home and it’s really easy! Use canned or leftover cooked salmon and cream...
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Cooking tools:
- Pastry brush
- Nonstick skillet
- Whisk
- Mixing bowl
- Dish
- Fork
- Spatula
- Can opener
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
- Serving platter
Ingredients
- 1 cup (250 mL) 18% table cream divided
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) prepared horseradish
- 2 cans (each 213 g) sockeye salmon or 12 oz (375 g) cooked salmon
- 1 1/3 cups (325 mL) panko crumbs or bread crumbs divided
- 1 egg
- 1/2 tsp (2 mL) dried dill (or 1 tbsp/15 mL chopped fresh)
- 1/4 tsp (1 mL) each salt and pepper
- 2 green onions finely chopped
- 2 tsp (10 mL) butter softened (approx.)
- 6 cups (1.5 L) mixed baby greens
- 1 cup (250 mL) grape or cherry tomatoes halved
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