Salmon Cakes with Caper Mayonnaise
Tomato-Cucumber Toss
Ingredients
- 1 (2-lb) salmon fillet
- ¼ tsp salt
- ¼ tsp pepper
- 1¼ cups olive-oil mayonnaise
- ⅓ cup capers, drained and chopped
- ⅓ cup chopped fresh flat-leaf parsley
- ⅔ cup panko breadcrumbs (preferably whole wheat)
- 1 large egg, lightly beaten
- 2 Tbsp olive oil
- ½ (5-oz) pkg baby spinach
Instructions
- Preheat oven to 425°. Place salmon on a rimmed baking sheet; sprinkle with salt and pepper. Bake 8 to 10 minutes or until fish flakes with a fork. Cool; break into small pieces in a bowl.
- Meanwhile, combine mayonnaise, capers, and parsley in a bowl. Add panko, ⅔ cup mayonnaise mixture, and egg to salmon; shape into 6 (4-inch) patties.
- Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 4 to 5 minutes per side or until done.
- Serve over spinach with remaining caper mayonnaise.
