Salmon Cakes with Hot Bacon Vinaigrette
Lemony Spinach
Ingredients
- ¾ lb salmon fillets
- 8 slices bacon, chopped
- ½ cup minced celery
- 4 Tbsp almond flour (or use panko breadcrumbs)
- 1 large egg, lightly beaten
- 1 tsp dried dill
- 1 tsp grated lemon rind
- ½ tsp garlic salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp red wine vinegar
- ¼ tsp Dijon mustard
- ¼ tsp honey
- 2 green onions, thinly sliced
Instructions
- Chop salmon.
- Cook bacon in a skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in a bowl.
- Combine ¼ cup cooked bacon, salmon, celery, flour, egg, dill, lemon rind, garlic salt, and pepper in a large bowl.
- Shape into 2 large patties; place on a baking sheet. Cover and chill 30 minutes to 12 hours.
- Cook patties in hot oil in a nonstick skillet over medium heat 4 minutes per side or until browned.
- Whisk together reserved 2 Tbsp bacon drippings, vinegar, Dijon, and honey in skillet.
- Cook, whisking constantly, 1 minute until thoroughly heated.
- Drizzle over salmon; sprinkle with green onion and remaining bacon.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 1 Tbsp olive oil
- 1 lemon
Side Dish Instructions
- Sauté spinach in hot oil in a large nonstick skillet over medium heat until wilted.
- Grate rind from lemon to equal ½ tsp; squeeze juice to equal 1 Tbsp. Stir lemon rind and juice into spinach. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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