Salmon Cakes (with Baby Green Salad)

Serves 4

Served over mixed greens with a mustard-dill mayo.

• 1 lb. skinless boneless cooked salmon fillets
• 2T purple onion finely chopped
• 1/4 cup mayonnaise
• 2 T capers
• 1 cup panko crumbs (for coating cakes)
• 2 t honey cup mustard
• 1 t dijon mustard
• 1 egg beaten
• 2 T fresh dill finely chopped
• 1t old bay seasoning
• 1 egg beaten
• 1/4 cup panko crumbs (to mix into the salmon cakes)
• 4 T olive oil for frying

For the mayo

• 1/4 cup mayonnaise
• 2 t Dijon mustard
• 2 t honey cup mustard
• 2t lemon juice
• 1 T fresh chopped dill

Vinaigrette for the greens

• 1/4 cup olive oil
• 1/8 cup rice vinegar
• Juice of 1/2 a lemon
• 1 T fresh chopped dill
• 1 T coarse grainy mustard

Preheat oven to 375°. Put aside 1 egg beaten, 1 cup panko crumbs and oil for frying.

In mixing bowl flake salmon in 2-3 inch pieces gently with the rest of the ingredients. Make 8 cakes then dip them in the egg wash and coat with panko crumbs. Heat oven proof skillet over med-high, then add the oil. When oil is sizzling hot, add cakes and brown about 2 min. a side. Pop the pan in the oven for another 4 to 5 minutes to finish. Toss greens in vinaigrette, plate the salad and serve salmon cake on top of the greens with a dollop of mustard dill mayo on top.