Salmon Cakes with Lemon Garlic Vinaigrette with Baby Kale
The best salmon cakes I’ve had in my life. Hope you give them a try and let me know what you think!
- 1 can Salmon. Skin and bones removed
- 3/4 cup bread crumbs
- 1 soft cup fresh flat leaf parsley
- 2 sprigs thyme
- 8 leaves or sprig of oregano
- 1/4 minced white or sweet onion
- 2 large or 3 small eggs
- 1 tsp garlic
- 1 tsp Cowboy spice
- salt and pepper, dash of red pepper flake
Mush into 6 cakes. Fry for about 5 minutes each side in olive oil. Finish with Remoulade on top of salad greens.
- 1 small Egg
- 1 tsp Red Wine Vinegar
- 1/2 small lemon
- 1 tsp Salt
- dash red pepper flakes
- Mix of oils, mostly Olive up to 1 cup
- 1 Tbsp dijon mustard
- 1 tsp capers
- 1 Tbsp Cowboy Spice
Starting like regular mayonaise, slowly add mix of oils, start with grapeseed, 1 Tbsp, then finish with Extra Virgin Olive Oil, about 1/2 to 1 cup to proper density, add mustard, capers and cowboy spice toward end, add extra capers for texture if desired. Season more spice, salt or lemon to taste!
Baby Kale with Lemon Garlic Vinaigrette Salad
A simple lemon garlic.
I love a lot of bite and tang, so mince a clove of garlic into juice of 1/2 lemon and 1 TBSP olive oil. 1/2 tsp salt and pepper. Shake and dress salad greens. grate parmesan and sprinkle with pine nuts. Top with Salmon Cakes and Remoulade. Enjoy!